Seblak (Bandung Spicy Wet Crackers)
Seblak
Bandung's soft crackers cooked in a fiery kencur, chilli and garlic sauce with egg and greens. Spicy, savoury and warming.
- Time
- 30 min
- Serves
- 2 people
- Origin
- West Java
- Type
- Cakes & Snacks
Ingredients
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Extras to taste
Spice paste
How to Make
Soak the crackers in hot water for about 15 minutes until soft, then drain.
Fry the spice paste in the oil until fragrant and cooked.
Add the eggs and scramble briefly until half set.
Pour in the water, then add the crackers and your chosen extras. Cook until the crackers are chewy and the broth thickens slightly.
Add the greens, spring onion, salt, sugar and stock powder. Cook briefly until the greens wilt.
Serve piping hot.
Kitchen tip
Kencur is the heart of seblak. Do not swap it for ginger or galangal or the signature aroma will be lost.
Questions
Where does Seblak (Bandung Spicy Wet Crackers) come from?
Seblak is a traditional dish from West Java (capital: Bandung), in the Java region of Indonesia.
How long does Seblak (Bandung Spicy Wet Crackers) take to make?
It takes about 30 min in total to make 2 servings, including preparation.
What is the secret to a good Seblak (Bandung Spicy Wet Crackers)?
Kencur is the heart of seblak. Do not swap it for ginger or galangal or the signature aroma will be lost.
