Holiday Ayo - Bandung has hundreds of cool tourist destinations. Starting from natural tourist spots, museums, to shopping trips. But it's not just because that's what makes Bandung one of the favorite tourist destinations for foreign and domestic travelers.

Its culinary specialties are another reason to visit this city. Bandung specialties are known to be very varied and have a high taste. However, you don't have to spend a lot of money to get it. Haven't been to Bandung if you haven't tried eating Seblak.

source: pergikuliner.com

This typical Bandung food made from wet crackers has a distinctive taste because it is made from spices and has filling fillings such as vegetables, meat and eggs. Over time, people are increasingly varied in creating seblak. Seblak with additional eggs, chicken, meatballs, seafood, and sausages is easily found. This stuffing also determines the price of a serving of seblak. There are also various levels of spiciness that you can request.

The name seblak itself turns out to be derived from the word nyeblak. Where in Sundanese the meaning of the word nyeblak is to surprise. It is meant in the first bite if you eat seblak, then you will be surprised by the taste which is full of spices. Seblak has similarities with typical food from the Sumpiuh area, Central Java. In fact, many people think that seblak is a typical food of the Sumpiuh area. But in fact seblak is a typical food of Bandung and has its own origins. Surely there is one factor why seblak is often mistaken for a typical food from the Sumpiuh area, Central Java.

source: detikfood

One of the factors is that the seblak food is visually similar to the boiled cracker food of the 1940s. After that, seblak food became quite popular in the 2000s in various circles of society. Meanwhile, according to several sellers of seblak food in the city of Bandung, this seblak food looks almost similar to yellow crackers that are boiled and given spicy seasoning as a taste. However, the original name seblak comes from the name of the spice made from kencur and cikur. Then over time people began to refer to the food as seblak.

One of the origins and interesting facts of this typical Bandung food is that there are variants of wet seblak and dry seblak. For those of you who don't like soupy food, you can try dry seblak. The difference between wet seblak and dry seblak lies in the spices that are roasted and mashed. Then the various dry spices are sprinkled over the dry seblak. But now seblak food can be found in stalls or warteg at a relatively cheaper price. There are even instant seblak that you can order online. Interested in trying?