Gluten-Free Seblak
Indulge in the flavors of Indonesia with this vibrant and satisfying Gluten-Free Seblak recipe! Perfect for those craving a delicious and allergy-friendly twist on the traditional street food, this dish combines soft, chewy rice cakes with tender shredded chicken, fresh vegetables like cabbage and carrots, and a bold red chili paste for a spicy kick. Made entirely gluten-free using soy sauce alternatives, this quick and easy recipe boasts a fragrant base of garlic and shallots, finished off with scrambled eggs for added richness and crunchy crushed peanuts for texture. Ready in under 40 minutes and packed with nutrients, this seblak is ideal for a family dinner or a flavorful meal prep option. Garnish with fresh cilantro and scallions for the ultimate burst of flavor, and enjoy a comforting bowl that's both healthy and delightful!
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Recipe Information
Ingredients
- 200 grams Rice cakes
- 1 liter Water
- 2 tablespoons Red chili paste
- 2 cloves Garlic, minced
- 3 shallots Shallots, minced
- 3 tablespoons Gluten-free soy sauce
- 100 grams Cabbage, shredded
- 1 medium Carrot, sliced
- 2 large Eggs
- 100 grams Cooked chicken breast, shredded
- 2 stalks Scallions, sliced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Peanuts, crushed
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Bring 1 liter of water to a boil in a large pot.
Add the rice cakes to the boiling water and cook for 10 minutes or until they are soft and chewy. Drain and set aside.
In a large skillet, heat the vegetable oil over medium heat.
Add the minced garlic and shallots, sauté until fragrant, about 2 minutes.
Stir in the red chili paste and continue to cook for another 1-2 minutes.
Add the shredded cabbage and sliced carrot to the skillet, stir-fry until the vegetables are just tender, around 3-4 minutes.
Push the vegetables to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the vegetables.
Pour the cooked rice cakes into the skillet, followed by the gluten-free soy sauce and salt. Stir until everything is well combined and heated through.
Add the shredded chicken and continue to cook for another 2 minutes.
Serve the seblak hot, garnished with sliced scallions, chopped cilantro, and crushed peanuts.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 6036 mg | 262% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.3 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 273 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
