10 Anti-Leftover Spicy Snack Recipe Creations

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:

1. Squeeze the grated cassava using a clean cloth but don’t make it too dry.
2. In a container, mix cassava with young coconut, spring onions and salt. Stir well. Set aside.
3. Heat some oil. Saute ground spices until fragrant.
4. Add oncom, basil leaves, spring onions. Season with salt, sugar and pepper. Stir well.
5. Pouring water. Mix well again. Let it cook until the water runs out and the oncom is cooked. Turn off the heat.
6. 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.
7. Heat lots of oil. Fry the combro until brownish yellow and cooked. Lift and drain.
8. 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:

1. Boil with salt to taste and lime leaves. After that, lift and drain. Shred with a fork.
2. 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.
3. Add the shredded chicken, stir until, turn off the heat. Leave it until the mixture becomes cold.
4. 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.
5. Heat the oil, fry the cibay over low heat until the skin is crispy and golden yellow, remove and drain.
6. 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.
7. Serve cibay while warm with dried chili sauce.

Tips

1. For filling ingredients, shredded chicken can be varied with sliced ​​sausage or meatballs.
2. 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:

1. Slice the meatballs, then fry briefly in hot oil. Remove and drain.
2. Grind all the spices: shallots, garlic, red chilies and cayenne pepper. Then, saute the spices with bay leaves and lime leaves.
3. Add meatballs and water, stir well. Add salt and sugar according to taste.
4. 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:

1. Heat some oil. Saute garlic, chili and lemongrass until fragrant.
2. Pour in the paste and water. Stir well until there are no lumps and let it boil. Correct the taste.
3. Season with salt and sugar. Stir well then remove from heat.
4. 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:

1. Heat the oil then saute the ground spices until fragrant.
2. Add the eggs while scrambling.
3. Add carrots, mix well. Pour water so that it is not too dry. Cook until slightly wilted.
4. Add cabbage and cayenne pepper, stir well.
5. Season with sugar, salt and pepper. Stir well then adjust the taste. Cook until done.
6. Lastly, add the leeks and celery. Stir well then remove from heat. Set aside.

Solution:

1. In a container, mix all the dye ingredients. Add water until medium consistency.
2. Take it out and split it on one side. Fill the tofu until full. Do it until everyone knows it.
3. Heat a lot of oil.
4. Dip the tofu in the coating then fry in hot oil. Cook until cooked and brown on both sides. Lift and drain.
5. 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:

1. In a bowl, add rice flour, salt and hot water. Knead until smooth until it can be shaped.
2. Rub your hands with sesame oil and form a 15 cm long cylinder of tteokbokki dough.
3. 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.
4. Gochujang: Mix all ingredients together and stir well. Set aside.
5. Saute the garlic and spring onions until fragrant then add water and add the gochujang, stir well then add the tteokbokki.
6. 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:

1. Fry the tofu until golden brown, remove then drain.
2. Grinding spices: Coarsely grind all the spice ingredients until evenly mixed.
3. Soup seasoning: Cook brown sugar and water until it boils, add tamarind water, sweet soy sauce and salt. Adjust the taste.
4. Cook until slightly thickened. Remove, strain and set aside.
5. 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:

1. Skewer the meatballs using 3 skewers each, set aside.
2. Mix all the spices, stir well then coat the meatballs with the spices. Let stand 15 minutes until the flavors are absorbed.
3. Bake the meatballs until cooked in a non-stick frying pan, brushing occasionally with the remaining spices.
4. 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:

1. 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.
2. Blend all the ground spices, then saute until fragrant. Add ginger, lime leaves and chili slices, stir well.
3. Add the boiled claws, add a little water and stir well.
4. Season with salt, sugar and sweet soy sauce, stir well.
5. 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:

1. Brew crackers with hot water, soak until soft.
2. Cut the meatballs and green mustard greens. Slice the leek stems obliquely.
3. Heat the oil, saute the ground spices until fragrant. Then add water and cook until it boils.
4. Add meatballs, boil until fluffy.
5. Season with salt, stock powder and ground pepper. Correct the taste.
6. Add green mustard greens and soaked crackers. Cook until the crackers become soft.
7. Add the eggs, stir until stringy. Continue cooking until the sauce thickens.
8. 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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