Choosing culinary offerings, definitely requires a short time, but different stories if you already have a choice of culinary offerings. Likewise, in the City of Probolinggo, talking about culinary is endless, growing, and more and more new local food finder appears which can be a choice of culinary lovers to enjoy culinary.
Speaking of culinary, it must dwell on food and things related to this field. One type of culinary includes a variety of culinary types, and still survives since 2014 and at the beginning of its appearance curious the culinary lovers in the City of Probolinggo.
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”Seblak”, not many know about this type of cuisine. Most people know about the situation in dry crackers and packaged in modern packaging. But this time, a culinary activist from the City of Probolinggo, call it Poudji Yanti Subda or commonly referred to as “Ciput”, making the food taste spicy and savory with a wet concept, so that seblak which is usually known as dry crackers in packs, in Ciput’s hand this, as long as it is modified again to become a wet one.
In Ciput’s hand, a wet seblak derived from aci crackers (crackers made from cassava flour) is modified into a delicious spicy wet sauce, cooked with vegetables and some ingredients containing protein. Still, curious about the food? You can get it via your cellphone number and Whatsap with numbers 081–335–130–031. Or you can get it directly at “Kedai Kita” located on Street of Pahlawan, Probolinggo.
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Enjoying a new culinary experience is indeed fun, especially with unique culinary offerings that have never been enjoyed. Back to the discussion about seblak. Based on various sources obtained by the author, this seblak is an authentic Indonesian food which is a typical food of the city of Bandung and this seblak is a popular snack food in the area of West Java, tasteful and spicy, made from wet crackers cooked with vegetables and protein source.
From various sources, this chewy-textured food, some say they came from the Sumpiuh area, Central Java, because this seblak is similar to the food from Sumpiuh, namely Krupuk Godog (Godog, in Javanese, which means boiled) which was popular since 1940. But now, seblak becomes a culinary snack that is popular with all circles.
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Innovation in the culinary world has become an important word, especially in developing a culinary business. It seems that this is what prompted Poudji to create a different product that is not yet in the culinary world in Probolinggo, so in 2014, he began introducing and making spicy flavors. If usually seblak is made from the basic ingredients of shrimp crackers which are doused with hot water, but for this ciput seblak made from aci crackers.
But unfortunately, this ciput seblak can only be obtained online by ordering it in advance, although currently it is also available at Kedai Kita in Probolinggo, it is better to confirm in advance or order it first. The wet seblak offered varies from the wet seblak itself, one wet salted egg, one wet macaroni, one wet meatball sausage, one complete, one wet vegetable, one sticky noodle, and a variety of variations in the wet sauce.
Like the picture below that the author took from Facebook Poudji Yanti Subda about the variation of seblak wet “Seblak Ciput”.
So, there’s nothing wrong with trying new menus, new foods, let alone Probolinggo’s unique culinary innovations, especially the crumbs. Hopefully the Ciput seblak can add culinary treasure in the City of Probolinggo.