Gluten-Free Seblak

Experience the bold, spicy flavors of Southeast Asia with this Gluten-Free Seblak, a reimagined twist on the beloved Indonesian street food. Made with chewy rice cakes instead of traditional wheat-based crackers, this dish is perfect for anyone seeking a gluten-free alternative without sacrificing authenticity. A medley of vibrant vegetables, tender shredded chicken, and a fragrant chili-garlic sauce come together in just 35 minutes, creating an irresistible harmony of textures and tastes. Finished with fresh cilantro, scallions, and a sprinkle of crushed peanuts, this one-pan meal bursts with umami and a satisfying crunch in every bite. Whether you’re a fan of spicy dishes or looking for a unique gluten-free dinner idea, this comforting seblak offers the perfect balance of heat, savoriness, and freshness.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Bring 1 liter of water to a boil in a large pot.

Step 2

Add the rice cakes to the boiling water and cook for 10 minutes or until they are soft and chewy. Drain and set aside.

Step 3

In a large skillet, heat the vegetable oil over medium heat.

Step 4

Add the minced garlic and shallots, sauté until fragrant, about 2 minutes.

Step 5

Stir in the red chili paste and continue to cook for another 1-2 minutes.

Step 6

Add the shredded cabbage and sliced carrot to the skillet, stir-fry until the vegetables are just tender, around 3-4 minutes.

Step 7

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.

Step 8

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.

Step 9

Add the shredded chicken and continue to cook for another 2 minutes.

Step 10

Serve the seblak hot, garnished with sliced scallions, chopped cilantro, and crushed peanuts.

Nutrition Facts

Serving size	1816.6 grams (1816.6g)

Amount per serving	% Daily Value*
Calories	1591

Total Fat 54.50g	70%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 16.80g
Cholesterol 458mg	153%
Sodium 6036mg	262%
Total Carbohydrate 198.20g	72%
Dietary Fiber 14.80g	53%
Total Sugars 13.30g
Protein 72.10g	144%

Vitamin D 83IU	416%
Calcium 273mg	21%
Iron 9mg	49%
Potassium 1592mg	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.

Source of Calories

Fat: 31.2%

Protein: 18.3%

Carbs: 50.4%