Resep SEBLAK KWETIAU: Kenyal Kenyal Pedas Nampol!

**English description is at the bottom section.** Turn off subtitles: Settings - Subtitle/CC - Off 00:00 : intro 01:30 : prepping the ingredients 03:01 : making the blended spices 03:40 : start of cook 07:07 : the dish is ready to plate and serve ================== [INDONESIAN] Seblak Kwetiau Recipe. Seblak is one of Bandung's specialties. Seblak filling is identical to wet crackers, but this time I replaced it with kwetiau. It tastes spicy, savory, plus tender chicken feet. Definitely appetizing. Seblak Kwetiau Recipe (for 2 servings) Ingredients: 1 ½ servings of wet kwetiau 4 beef meatballs, sliced 2 eggs 2 stalks of spring onions, sliced ​​diagonally 1 handful of water spinach 1 handful of basil leaves (optional) 10 red cayenne peppers, sliced 2 tablespoons chili sauce 1 tablespoon oyster sauce (optional) 1-2 teaspoons salt 1 tablespoon sugar 1 teaspoon pepper 2 teaspoons stock powder / flavoring 1 liter of water Ceker: 200 gr chicken feet 2 liters of water 2 tablespoons vinegar 1 teaspoon salt Fine spices: 6 shallots 6 cloves of garlic 3 candlenuts 4 grams of shrimp paste 3-4 pieces of kencur 8 red cayenne peppers 1 teaspoon whole white pepper 1 tablespoon chili powder 75 ml oil Steps: 1. Boil the chicken feet with water, salt, and vinegar until cooked and tender ±30-50 minutes 2. Blend all the spices are finely ground then sauteed over medium heat and add the white part of the spring onions, cook until fragrant 3. Add the meatballs and sliced ​​cayenne pepper, cook until dry then add water 4. Season with chili sauce, oyster sauce, salt, sugar, pepper, and powdered broth / flavoring 5. Add the eggs while continuing to stir, add the boiled feet, kwetiau then cover and cook until cooked 6. Add the green spring onions, kale, and basil then stir well then turn off the heat 7. Seblak kwetiau is ready to be served =================== [ENGLISH] Seblak Kway Teow Recipe: Bouncy Bouncy Spicy Yummy! Seblak is a signature Bandung dish. Seblak filling is identical to soaked Krupuk but this time, I’m replacing that with Kway Teow. It’s spicy and savory, completed with tender Chicken Feet. It’s definitely mouthwatering. Seblak Kway Teow Recipe (yield 2 servings) Ingredients: 1-½ servings fresh Kway Teow 4 pc beef meatballs, sliced 2 pcs eggs 2 pcs green onions, sliced ​​diagonally 1 fistful water spinach 1 fistful of lemon basil (optional) 10 pc red bird's eye chili, sliced 2 tbsp chili sauce 1 tbsp oyster sauce (optional) 1-2 tsp salt 1 tbsp sugar 1 tsp pepper 2 tsp stock powder / flavor enhancer 1 L water Chicken feet: 200 g chicken feet 2 L water 2 tbsp vinegar 1 tsp salt Blended spices: 6 pc shallots 6 cloves garlic 3 pcs candlenuts 4 g shrimp paste 3-4 pcs aromatic ginger 8 pcs red bird's eye chili 1 tsp whole white pepper 1 tbsp chili powder 75 ml oil Steps: 1. Boil the chicken feet with water, salt, and vinegar until cooked and tender for ±30-50 minutes. 2. Blend all the spices and sauté on medium heat. Add the white part of green onion and cook until fragrant. 3. Add the meatballs and sliced ​​bird's eye chili. Cook until reduced, then add the water in. 4. Season with chili sauce, oyster sauce, salt, sugar, pepper, and stock powder / flavor enhancer. 5. Add the egg as you stir. Add the boiled chicken feet and kway teow, then place the lid on and cook until done. 6. Add the green part of the green onion, water spinach, and lemon basil. Steer and turn the heat off. 7. Seblak Kway Teow is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram:   / devinahermawan   Business inquiries: [email protected] Don't reupload our content but you can share our videos. Production 2021 © Copyrights by Devina Hermawan. #Seblak Recipe #Kwetiau Recipe #DevinaHermawan Recipe