Version from West Java, Indonesia
Seblak — West Java, Indonesia
A spicy Sundanese dish from Bandung, West Java, in which softened crackers are simmered with garlic, chili and kencur alongside egg or other proteins into a thick, fiery stew.
- 30 min
- Prep
- 20 min
- Cook
- 2
- Servings
- Easy
- Difficulty
Seblak is a savory, chili-hot dish from the Sundanese area of West Java built around krupuk — dried crackers — that are soaked until soft rather than fried crisp, then simmered in a spiced broth. The soft, slightly chewy texture of the rehydrated cracker is the dish's signature.
It is reported chiefly from Bandung and sold across West Java and beyond by street vendors and small stalls, often as a late-afternoon or evening snack rather than a full meal, and it has spread well past its home city.
Ground garlic, shallots and chilies are fried in oil with kencur (aromatic ginger) until fragrant, then water or broth is added along with softened krupuk and a chosen protein — egg, chicken, seafood or beef — and the pot is simmered until the crackers turn tender and the broth thickens slightly around them.
What distinguishes one bowl from the next is mainly the protein and extras added — an egg cracked straight into the broth, meatballs, quail eggs, or added vegetables — while the base of soaked krupuk, garlic, chili and kencur stays constant; the level of chili is usually chosen by the customer.
Preparation
Soak the dried krupuk in water until softened and pliable, then drain.
Grind the chilies, shallots, garlic and kencur into a coarse paste.
Heat the oil in a pan and fry the paste until fragrant.
Pour in the water or broth and bring to a simmer.
Add the chicken and cook until it changes color.
Slide in the softened krupuk, salt and sugar, and simmer until the crackers turn tender.
Crack the egg into the simmering broth and stir gently until it sets into ribbons.
Taste, adjust the chili and salt, and serve hot in a bowl.
