Go Back
seblak bandung recipe

Spicy Indonesian Wet Crackers (Seblak Bandung)

Seblak is a beloved street food from Bandung, West Java, Indonesia. It’s a spicy, savory dish made with chewy boiled crackers (kerupuk) simmered in a flavorful broth infused with garlic, chili, and kencur (aromatic galangal root). This comforting bowl is typically enriched with add-ins like noodles, meatballs, sausage, and vegetables. The combination of soft, springy textures with fiery broth makes Seblak both unique and addictive.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 large bowls of Seblak
Course: Comfort Food, Main Course, Street Food
Cuisine: Indonesian, Sundanese
Calories: 420
Ingredients Method Notes

Ingredients
  

Spice Paste (Bumbu Halus)
  • 6 cloves garlic
  • 3 shallots or substitute with ½ medium onion
  • 2- inch piece kencur aromatic ginger, can substitute with galangal or ginger + a hint of lime zest
  • 6 red chili peppers cabai merah keriting – similar to red cayenne peppers
  • 1 large red chili pepper cabai merah besar, mild, for color
  • Bird’s eye chilies cabai rawit, optional, for extra heat
  • Splash of water for blending
Main Ingredients
  • 2 handfuls Indonesian crackers kerupuk, preferably tapioca-based, soaked in hot water until softened
  • 1 chicken or beef sausage thinly sliced
  • 3 beef or chicken meatballs bakso, thinly sliced (can substitute with store-bought meatballs)
  • 1 egg
  • 1 small bunch of Asian greens sawi hijau, can substitute with bok choy or spinach
  • 2 –3 dumplings optional, frozen dumplings work fine
  • ½ block dried yellow noodles mie kuning, can substitute with ramen or egg noodles
  • ½ teaspoon chicken bouillon powder or ½ bouillon cube
  • ½ teaspoon MSG optional; substitute with more bouillon if preferred
  • Salt and sugar to taste
  • 2 tablespoons vegetable oil
  • 1 ½ cups 400 ml water or chicken broth

Instruction
 

  1. Soften the crackers: Place kerupuk (Indonesian crackers) in a bowl, pour hot water over them, and soak until chewy but not mushy. Drain and set aside.
  2. Make the spice paste: Blend garlic, shallots, kencur, chilies, and a splash of water until smooth.
  3. Cook the paste: Heat oil in a wok or large skillet. Sauté the spice paste until fragrant and the color deepens.
  4. Add the egg: Push the paste to the side, crack in the egg, and scramble it. Mix it back into the paste.
  5. Build the broth: Add water or chicken broth. Bring to a boil.
  6. Add the fillings: Stir in the softened crackers, noodles, sausage, meatballs, dumplings, and vegetables. Simmer until the crackers are tender and the noodles are cooked through.
  7. Season: Add bouillon powder, salt, sugar, and MSG (if using). Taste and adjust seasoning.
  8. Serve: Ladle hot Seblak into bowls and enjoy while it’s steaming.

Notes

  • Kencur: This aromatic rhizome is key to Seblak’s signature flavor. If you can’t find it at Asian or Indonesian grocery stores, use a mix of galangal or ginger with a touch of lime zest.
  • Kerupuk (Indonesian crackers): These are light, crunchy crackers made of tapioca flour, usually fried. For Seblak, they are soaked and cooked until chewy. You can find them in Indonesian/Asian markets. If unavailable, substitute with rice cakes or thick rice noodles for a similar chewy texture.
  • Bakso (Indonesian meatballs): These are springy-textured beef or chicken meatballs. You can use any Asian-style meatball or regular store-bought meatballs as a substitute.
  • Spice level: Adjust the chilies to your taste. Indonesian Seblak is often very spicy, but you can reduce the bird’s eye chilies (cabai rawit) for a milder version.
  • Broth consistency: Traditional Seblak can be soupy (berkuah), thick and saucy (nyemek), or almost dry. Simply adjust the amount of liquid to your preference.