Seblak: The Spicy Indonesian Soup You Need to Try

Lately, this has been my new dinner obsession: seblak! This spicy, chewy street-snack-turned-meal has gone viral in Indonesia, with seblak eateries popping up everywhere.

What’s so fun about it? Seblak is incredibly customizable—you choose the toppings, you choose the spice level… it’s said that if you’re not crying when eating seblak, you’re doing it wrong!

And the best part? It’s super addictive and so easy to make with just a few key ingredients. And it takes 30 minutes to make too.

What is Seblak?

Seblak is a Sundanese dish from West Java, Indonesia, known for its soft, chewy crackers (krupuk) soaked in a spicy, kencur-based aromatic broth.

“Seblak” actually comes from the Sundanese word “nyeblak,” which roughly means “explosion of flavour.”

The word “seblak” comes from the word “nyeblak,” which roughly means “explosion of flavour.” It describes the dish! A fiery, punchy mix of spice, aromatics, and chewy textures that “explodes” or ‘nyeblak’ in your mouth.

Originally a street snack created to use up stale crackers, seblak has since gone viral across Indonesia. It’s a fun dish that’s endlessly customisable and comforting… the ultimate street food that’s just as easy to make at home as it is to eat!

Key Ingredients

Krupuk (Wet Crackers)

The heart and soul of seblak! These crackers are soaked in water to soften, giving the dish its signature chewy texture. Unlike fried or crunchy crackers, the softened krupuk absorbs the spicy, aromatic broth, creating that soft, chewy bite that’s so addictive.

Any crackers that require frying should work. I’ve only tried it with the rosette-shaped kerupuk blek, kerupuk udang, and kerupuk bawang warna (colourful garlic crackers).

While the wet crackers are technically the carb base, most seblak lovers also add noodles for extra substance. Instant noodle cakes are a street-food favorite! Alternatively, you can serve seblak over rice or mix in your favorite noodles for a hybrid dish.

Kencur (Aromatic Ginger)

Kencur is the soul of authentic seblak. Also known as cekur, aromatic ginger or Kaempferia galanga, it has a peppery, earthy flavour that’s unlike regular ginger. It gives seblak its signature flavour, making it instantly recognisable.

Unfortunately it is not replaceable with any other aromatic (not even ginger, or galangal!), so make sure you hunt it down. Once you find it, you can freeze so it lasts longer. I recommend peeling them first, then freeze.

There’s also ground kencur, which will have a longer shelf life too.

Chilies

When you order this at the seblak warung, there are levels of spice that you need to choose. A combination of large red chilies and fiery bird’s eye chilies gives seblak its signature heat! Adjust this according to your spice tolerance.

Although there’s the saying: if it’s not making you cry, you’re not adding enough chillies! Not to worry, if you want to keep this heat-free, you can omit it. The kencur is the key flavour profile here.

Proteins & Vegetables

You can customize this freely! Add whatever you like that’s easy to boil. Think of these as your typical hot pot or yong tau foo ingredients, such as:

• Proteins: fish balls, shrimp, chicken, sausages, meatballs, dumplings, crabsticks, cheese tofu

• Vegetables: spinach, bok choy, cabbage, carrots, bean sprouts, water spinach, broccoli

Key Steps to Making Seblak

1. Soak the crackers

• Pour hot water over the raw crackers and let them soak for about 10 minutes while preparing the other ingredients.

• You can also use water, but hot water will soften it quicker. Do not soak for too long though – the crackers may become too soft and dissolve in the seblak later on.

2. Make the spice paste

• Blend the kencur, shallots, garlic, and chilies into a smooth paste. Add a splash of water, if needed, for a smoother paste.

3. Cook the spice paste

• Heat oil in a wok or pan over medium heat.

• Sauté the spice paste for 2–3 minutes until fragrant.

4. Add the eggs

• Push the spice paste to one side. Crack in the eggs and scramble gently until just set.

• Mix the eggs with the spice paste.

5. Add water and seasonings

• Pour in the water or stock and stir to combine.

• Season with salt, sugar, fish sauce, and optional seasonings.

6. Add protein

• Bring the liquid to a boil, then add your protein of choice. Cook until almost done.

7. Add crackers and vegetables

• Drain the soaked crackers and add them to the pan, along with the vegetables.

• Stir gently until everything is evenly combined and heated through.

8. Serve

• Turn off the heat. Taste and adjust seasoning if needed.

• Serve hot with rice or noodles.

How to Serve Seblak

• Serve hot, straight from the wok, with rice or noodles.

• Garnish with chopped scallions or fried shallots for extra flavor and crunch.

• Pair with a cold drink or iced tea to balance the heat.

Storing & Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.

• Reheating: Warm gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce and revive the soft, chewy texture. Avoid overcooking during reheating.

Seblak isn’t just a dish—it’s an experience of textures, aromas, and spicy warmth. Whether you’re craving a comforting weeknight meal or a street-food-style snack at home, this chewy, fiery, and utterly customizable dish will satisfy every craving.

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