Spicy Indonesian Seblak Snack
Ingredients
- Handful of kencur
- 100 grams garlic
- 50 grams red onion
- 10 kaffir lime leaves, stems removed
Sambal
- Handful of bird's eye chili
- Handful of dried curly chili
- Hot water for soaking
- Cooking oil as needed
Additional
- Chicken or beef broth from boiling bones
- Salt to taste
- Sugar to taste
- Sliced green onion
- Additional kaffir lime leaves
Preparation
Peel and wash all ingredients clean, except for kencur which should only be washed, and set aside.
Blend the kencur, garlic, red onion, and kaffir lime leaves until smooth.
Soak the dried curly chili in hot water until it expands, then strain and drain.
Blend the soaked dried chili and bird's eye chili with cooking oil as needed until smooth.
Fry the blended sambal until fragrant and the color changes.
Fry the blended spice paste in a pan until aromatic.
Add sliced green onion and additional kaffir lime leaves during frying.
Pour in the chicken or beef broth, and add salt and sugar to taste.
Heat through and serve as a spicy base.
Tips
Use broth from boiling chicken, beef, or chicken feet for enhanced flavor.
This sauce can be paired with tofu, vegetables, or traditional seblak bases like crackers for a complete dish.
