There are various spicy snacks that we can easily find in various places. Starting from basreng, jeletot tofu, combro, to seblak.
Even though it is closely associated with the image of street vendors, now we can actually make various spicy snacks ourselves at home. Nah, For those of you who want to be creative in making spicy snacks, try making the 10 recipes below. The combination of spicy and savory flavors can make anyone addicted.
1. Combro
Materials:
Cassava, grated – 1 kg
Young coconut, grated – 250 grams
Spring onions, thinly sliced – 1 stalk
Salt – 1 tbsp
Oil, for frying – to taste
Stuffing:
Oncom, crush with a fork – 300 grams
Basil leaves – 50 grams
Spring onions, thinly sliced – 2 stems
Cayenne pepper, thinly sliced – 5 pieces
Water – 50 ml
Salt – 1 tsp
Sugar – 1 tsp
Pepper – 1/4 tsp
Ground spices:
Shallots – 3 cloves
Garlic – 3 cloves
Galangal – 5 cm
How to make:
- Squeeze the grated cassava using a clean cloth but don’t make it too dry.
- In a container, mix cassava with young coconut, spring onions and salt. Stir well. Set aside.
- Heat some oil. Saute ground spices until fragrant.
- Add oncom, basil leaves, spring onions. Season with salt, sugar and pepper. Stir well.
- Pouring water. Mix well again. Let it cook until the water runs out and the oncom is cooked. Turn off the heat.
- Take 2 tablespoons of cassava mixture. Flatten it in the palm of your hand. Put 1 teaspoon of oncom filling in the middle. Cover and round the dough. The shape is slightly oval. Repeat this step until all the dough is used up.
- Heat lots of oil. Fry the combro until brownish yellow and cooked. Lift and drain.
- Ready to be served.
2. Spicy Cibay
Materials:
Spring roll skins – 20 sheets
Tapioca flour – 125 grams
Water – 400 ml
Chicken breast – 100 grams
Orange leaves – 2 pieces
Onions, finely chopped – 2 sticks
Red bird’s eye chilies, finely chopped – 5 pieces
Garlic, crushed – 2 cloves
Salt – 1 tsp
Chicken stock powder – 1 tsp
Ground pepper – 1/4 tsp
Frying oil – enough
Sambal:
Coarse chili powder – 5 tbsp
Garlic, finely chopped – 2 cloves
Galangal, grind – 1 cm
Orange leaves – 2 pieces
Chicken stock powder – 1/2 tsp
Oil – 2 tbsp
How to make:
- Boil with salt to taste and lime leaves. After that, lift and drain. Shred with a fork.
- In a large container, mix the tapioca, water, crushed garlic and sliced spring onions. Add 1 teaspoon of salt (or adjust to taste), pepper and stock powder, then stir well until the tapioca is completely dissolved and there are no lumps. Cook over low heat until thickened and clear in color.
- Add the shredded chicken, stir until, turn off the heat. Leave it until the mixture becomes cold.
- Take 1 sheet of spring roll skin, fill it with 1 tablespoon of tapioca mixture at the end of the spring roll skin, fold it and flatten it, seal it with water. Do it until all the batter is used.
- Heat the oil, fry the cibay over low heat until the skin is crispy and golden yellow, remove and drain.
- Make dry chili sauce: Heat 2 tablespoons of oil, saute the garlic, galangal and lime leaves until dry, add the coarse chili powder and stock powder, turn off the heat.
- Serve cibay while warm with dried chili sauce.
Tips
- For filling ingredients, shredded chicken can be varied with sliced sausage or meatballs.
- Fill the dough just enough so it doesn’t leak, fold it quite loosely because the tapioca dough expands when fried.
3. Mercon Meatballs
Materials:
Beef meatballs – 500 grams
Bay leaves – 2 pieces
Orange leaves – 3 pieces
Sweet soy sauce – 2 tbsp
Water – 100 ml
Salt to taste
Sugar – to taste
Ground spices:
Shallots – 10 pieces
Garlic – 5 cloves
Large red chilies – 3 pieces
Cayenne pepper – 100 grams
How to make:
- Slice the meatballs, then fry briefly in hot oil. Remove and drain.
- Grind all the spices: shallots, garlic, red chilies and cayenne pepper. Then, saute the spices with bay leaves and lime leaves.
- Add meatballs and water, stir well. Add salt and sugar according to taste.
- Cook until the water reduces and the spices are absorbed. Check the taste, if it’s right, turn off the heat. Ready to be served.
4. Know Petis
Materials:
White tofu, fried – 6 pieces
Garlic, crushed – 5 cloves
Red chilies, puree – 2 pieces
Lemongrass, bruised – 2 stalks
Petis – 100 grams
Salt – 1/2 tsp
Sugar – 1/2 tsp
Water – 50 ml
Oil, for frying – to taste
How to make:
- Heat some oil. Saute garlic, chili and lemongrass until fragrant.
- Pour in the paste and water. Stir well until there are no lumps and let it boil. Correct the taste.
- Season with salt and sugar. Stir well then remove from heat.
- Serve: Slice the tofu in the middle but don’t break it. Fill the middle with petis sauce.
Tips
Be careful adding salt because petis is already quite salty. Adjust the dosage to taste.
5. Tofu Jeletot
Materials:
Tofu pong, ready to use – 15 pieces
Stuffing:
Cabbage, thinly sliced – 200 grams
Carrots, cut into matchsticks – 2 pieces
Spring onions, finely sliced – 1 stalk
Celery, finely sliced – 1 stalk
Cayenne pepper, sliced – 12 pieces
Egg – 1 item
Sugar – 1/2 tsp
Salt – 1 tsp
Ground pepper – 1/4 tsp
Water – 50 ml
Oil, for frying – 2 tbsp
Ground spices:
Shallots – 6 pieces
Garlic – 3 cloves
Cayenne pepper – 6 pieces
Curly red chilies – 5 pieces
Coating:
Wheat flour – 100 grams
Tapioca flour – 2 tbsp
Coriander powder – 1/2 tsp
Garlic, crushed – 1 clove
Enough water
How to make:
Making the Filling:
- Heat the oil then saute the ground spices until fragrant.
- Add the eggs while scrambling.
- Add carrots, mix well. Pour water so that it is not too dry. Cook until slightly wilted.
- Add cabbage and cayenne pepper, stir well.
- Season with sugar, salt and pepper. Stir well then adjust the taste. Cook until done.
- Lastly, add the leeks and celery. Stir well then remove from heat. Set aside.
Solution:
- In a container, mix all the dye ingredients. Add water until medium consistency.
- Take it out and split it on one side. Fill the tofu until full. Do it until everyone knows it.
- Heat a lot of oil.
- Dip the tofu in the coating then fry in hot oil. Cook until cooked and brown on both sides. Lift and drain.
- Ready to be served.
6. Tteokbokki
Materials:
Tteokbokki:
Rice flour – 100 grams
Tapioca flour – 1 tbsp (optional)
Hot water – 75 ml
Onions – 2 stalks
Garlic, crushed – 2 cloves
Sesame oil – to taste
Water – 150 ml
Roasted sesame – 1/2 tsp
Gochujang:
Corn flour – 1/2 tbsp
Paprika powder – 2 tbsp
Red chili powder – 2 tbsp
Palm sugar – 1 tbsp
Curry powder – 1 tbsp
Sweet soy sauce – 1 tbsp
Salt – 1/2 tsp
Chicken stock powder – 1/2 tsp
Water – 75 ml
How to make:
- In a bowl, add rice flour, salt and hot water. Knead until smooth until it can be shaped.
- Rub your hands with sesame oil and form a 15 cm long cylinder of tteokbokki dough.
- Bring water to a boil, add 1 tablespoon of sesame oil and boil until it floats (cooked), then remove, drain and cut into 5 cm lengths. Set aside.
- Gochujang: Mix all ingredients together and stir well. Set aside.
- Saute the garlic and spring onions until fragrant then add water and add the gochujang, stir well then add the tteokbokki.
- Cook until the spices combine and get the right taste. Sprinkle with sesame seeds and serve.
Tips
Pay attention to the composition of water and rice flour used when kneading so that the tteokbokki results are soft.
7. Know Gejrot
Materials:
Sumedang tofu – 15 pieces
Gravy Seasoning:
Boiled water – 200 ml
Combed brown sugar – 2 tbsp
Sweet soy sauce – 1 tsp
Tamarind juice – 2 tbsp
Salt to taste
Coarse Grinding Seasoning:
Shallots – 3 cloves
Garlic – 1 clove
Cayenne pepper (to taste) – 10 pieces
Salt – a little
How to make:
- Fry the tofu until golden brown, remove then drain.
- Grinding spices: Coarsely grind all the spice ingredients until evenly mixed.
- Soup seasoning: Cook brown sugar and water until it boils, add tamarind water, sweet soy sauce and salt. Adjust the taste.
- Cook until slightly thickened. Remove, strain and set aside.
- Presentation: Cut the tofu into pieces and put it on a plate, sprinkle with ground spices and sprinkle with the sauce, serve.
Tips
To save time, when frying tofu, use it to boil the sauce on a different stove.
8. Sweet Spicy Grilled Meatballs
Materials:
Chicken meatballs – 30 pieces
Skewers – 10 pieces
Fried onions – enough
Spice:
Garlic, crushed – 2 cloves
Tomato sauce – 3 tbsp
Chili sauce – 3 tbsp
Sweet soy sauce – 2 tbsp
Oyster sauce – 1 tbsp
Brown sugar – 1 tbsp
Ground pepper – 1/4 tsp
How to make:
- Skewer the meatballs using 3 skewers each, set aside.
- Mix all the spices, stir well then coat the meatballs with the spices. Let stand 15 minutes until the flavors are absorbed.
- Bake the meatballs until cooked in a non-stick frying pan, brushing occasionally with the remaining spices.
- Remove, sprinkle with fried onions. Serve warm.
9. Spicy Soy Sauce Feet
Materials:
Chicken feet – 500 grams
Ginger – 3 knuckles
Sweet soy sauce – 5 tbsp
Salt – 1/2 tsp
Granulated sugar – 1 tsp
Red chilies, sliced obliquely – 2 pieces
Onions – 2 stalks
Orange leaves – 2 pieces
Enough water
Ground spices:
Shallots – 4 pieces
Garlic – 4 cloves
Red chilies – 3 pieces
Cayenne pepper – 5 pieces
How to make:
- Wash the chicken feet clean, then boil them with enough water and half the crushed ginger. Boil until the claws are tender, approximately 20 minutes, remove from heat and set aside.
- Blend all the ground spices, then saute until fragrant. Add ginger, lime leaves and chili slices, stir well.
- Add the boiled claws, add a little water and stir well.
- Season with salt, sugar and sweet soy sauce, stir well.
- Cook until the water reduces and the spices are absorbed. Sprinkle with sliced spring onions.
10. Seblak Basah Bandung
Materials:
Crackers, steep in hot water – 100 grams
Egg – 1 item
Mustard green – 2 sticks
Onions – 1 stick
Chicken stock powder – 1/2 tsp
Salt – 3/4 tsp
Ground pepper – 1/4 tsp
Water – 400 ml
Cooking oil – 3 tbsp
Ground spices:
Large red chilies – 5 pieces
Red cayenne pepper – 5 pieces
Shallots – 3 items
Garlic – 2 cloves
Galangal – 3 cm
How to make:
- Brew crackers with hot water, soak until soft.
- Cut the meatballs and green mustard greens. Slice the leek stems obliquely.
- Heat the oil, saute the ground spices until fragrant. Then add water and cook until it boils.
- Add meatballs, boil until fluffy.
- Season with salt, stock powder and ground pepper. Correct the taste.
- Add green mustard greens and soaked crackers. Cook until the crackers become soft.
- Add the eggs, stir until stringy. Continue cooking until the sauce thickens.
- Remove and serve while warm with a sprinkling of scallions.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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