Viral foods always pique everyone’s curiosity—including mine. Whenever a dish goes viral, I’m always eager to try it, even if just once. At least I’ve tried it. Well, I wanted to try one of the most popular Indonesian dishes right now: seblak. Seblak is a type of cracker cooked with spices and served with various toppings. Well, this particular seblak is very unique and is known as seblak coet. This seblak was popularized by a famous artist, making it a huge hit at the time.
Seblak coet was one of the viral dishes that was all the rage last year. It’s served with crackers, a chili mixture, and several other ingredients. However, since the authentic version is prepared by simply pouring hot oil over raw ingredients, I decided to adapt it by cooking the spices first. This way, the flavor of the seblak suits my taste. The process is very simple, but you’ll need shrimp crackers like these. They aren’t too hard to find locally—I can get them at just one of my regular grocery stores. I happened to be curious about the taste since I’d never tried this seblak before. So I had to make it myself now, buying a small amount of crackers for my first attempt.
Ingredients
10 shallots
2 cloves of garlic
1 stalk of green onion
3 red chili peppers
6 bird’s eye chili peppers
¼ teaspoon of salt
Instructions
Boil the crackers in boiling water until tender and soft; add a little cooking oil while boiling to prevent sticking.
Then coarsely grind the chilies with salt, add the shallots, and grind again.
Sauté the ground spices in enough cooking oil, then add the scallions.
Cook until everything is wilted, then briefly drain the crackers and mix both together until evenly combined. The Seblak is ready to serve.
Result
Serve on a serving plate—just look at the result, it’s already delicious. The crackers are perfectly cooked, chewy, and soft, not hard at all, even though they were boiled for quite a while; here I boiled them for about 30 minutes.
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To speed things up, it’s best to soak the crackers in hot water first. The original recipe usually uses another spice, namely kencur. I’m not a fan of kencur, so I didn’t add it. If you’d like, you can add kencur to this recipe—just 1 to 2 cm is enough for the aroma.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
