Holiday Ayo - The existence of spicy culinary in recent times has been increasingly favored by the people of Indonesia. The tempting spicy sensation attracts people's interest to challenge themselves to try the different levels of spiciness on offer. One of the popular spicy dishes is seblak.

Seblak is now very popular in various regions of Indonesia. Processed boiled crackers with kencur sauce are usually made spicy. Then add the contents of eggs, cilok, meatballs, dumplings, until the claws.

Even though the original seblak concoction only uses crackers soaked in hot water and then cooked with fine spices in the form of garlic, kencur and cayenne pepper.

History and Origins of Seblak

There is no definite historical record that shows when seblak was first discovered. Likewise with information or information stating that seblak came from Bandung, there is no official information. However, there are various theories according to information from various sources.

It is said that seblak has existed since the independence era in Parahyangan. In Garut, there is a food called kerupuk leor which, if interpreted in Indonesian, is a limp cracker. Because the raw crackers that are supposed to be fried, are cooked with garlic and bird's eye chili sauce.

Maybe this is the forerunner of seblak creations which now has a prestige among culinary lovers.

Before the popularity of Sundanese seblak, in the Sumpiuh area, Central Java, there was also a similar food, namely godog crackers or boiled crackers.

source: Trans Studio Mall Bandung

However, from the search, both leor crackers and godog crackers do not use kencur. Even though this kencur ingredient is the characteristic as well as a taste that is identical to seblak.

There are also sources that say the origins of seblak stem from the abundant supply of crackers in Bandung at that time. Crackers that have been fried for a long time are not as tasty as freshly made crackers. Old crackers are also harder and harder to chew.

Because old crackers accumulate, they are often simply thrown away. Over time, people feel it's a shame to waste or throw away crackers. So that various ideas and creations emerged to process old crackers to create seblak.

Seblak is not a legendary Sundanese culinary recipe. The origin of seblak is because of the creations of the Sundanese people who like to explore with tapioca-based food ingredients. Just look at the various foods made from tapioca or aci that still exist today. Like cireng, cilok, cipuk, cimol, cibay, cipak and many more.

Seblak is the result of the creativity of the Sundanese people in processing the available raw materials to become a unique dish that is in great demand. This seblak food became popular around the 2000s until now.