Low Carb Seblak
Low Carb Seblak is a mouthwatering twist on the traditional Indonesian street food, offering all the bold, spicy flavors of the classic dish with a nutritious, low-carb spin. Instead of carb-heavy noodles or crackers, this recipe cleverly swaps in grated cauliflower for a guilt-free alternative. Pieces of tender chicken breast are infused with aromatic spices like turmeric, lemongrass, and coriander, while fresh red chili peppers and ginger deliver a fiery kick. A silky egg adds richness, while soy sauce and spring onions round out the savory, umami-packed flavor profile. Ready in just 35 minutes, this wholesome and satisfying dish is perfect for a quick weeknight dinner or a light yet flavorful meal for two. Packed with protein and veggie goodness, Low Carb Seblak is sure to become a favorite for anyone craving a healthy Indonesian-inspired dish!
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Recipe Information
Ingredients
- 200 grams chicken breast
- 250 grams cauliflower, grated (to replace noodles/crackers)
- 1 large egg
- 2 cloves garlic, minced
- 2 medium red chili peppers, sliced
- 1 teaspoon ginger, minced
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 stalk lemon grass, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon soy sauce
- 2 tablespoons coconut oil
- 2 stalks spring onions, chopped
- 100 ml water
Instructions
Cut the chicken breast into thin slices and set aside.
In a medium-sized frying pan, heat 1 tablespoon of coconut oil over medium heat.
Add the garlic, red chili peppers, ginger, and lemongrass to the pan. Sauté them for 2-3 minutes until fragrant.
Add the sliced chicken breast to the pan and cook until it turns white and begins to brown slightly.
Stir in the turmeric powder, coriander powder, salt, and black pepper. Mix well to coat the chicken with the spices.
Add the grated cauliflower to the pan and stir to combine with the chicken and spices.
Pour the water and soy sauce over the mixture, cover the pan, and let it simmer over low heat for about 5 minutes.
In a small bowl, beat the egg and then pour it into the pan. Stir gently until the egg is completely set and mixed into the dish.
Sprinkle the chopped spring onions over the top, and drizzle with the remaining coconut oil.
Give one final stir to mix all the ingredients thoroughly, then serve hot.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 392 mg | 130% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.9 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1942 mg | 41% | |
*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.
