Seblak

Wet crackers cooked in a spicy kencur and chili broth with egg and vegetables, a bold Sundanese morning staple.

Ingredients

• 1 kg chicken thighs
• 2 cups fried shallot crackers (krupuk)
• 2 tbsp minced garlic
• 1 1/2 tsp ground turmeric
• 2 tbsp coconut oil
• 200g cherry tomatoes
• a handful of fresh Thai basil, chopped
• crispy fried shallots, for serving
• 1 cup water
• 1 tsp coriander seeds

Instructions

1. 1

   Gather and prep the rice noodles and firm tofu, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced galangal and bean sprouts, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the firm tofu, season with crushed candlenuts, and cook until just done, about 15 mins.

5. 5

   Warm the rice noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice noodles and spoon the cooked mixture over the top.

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