Seblak

Seblak is an Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia. Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta. The word seblak may have originated Sundanese that is Nyeblak or surprising, because it tastes spicy and rich in spices. Seblak also refers to ingredients of Sundanese cuisine, made from cikur or Galangal (Kaempferia galanga). At first glance, the ingredients and cooking method of seblak is quite similar to other common Indonesian food, such as mie goreng and kwetiau goreng, however seblak differ with the chewy gelatin-like texture of wet krupuk, and mostly quite spicy, owed to generous addition of sambal chili paste. Customer might order the degree of spiciness of their seblak priorly, although the default taste was quite hot and spicy. Almost all kinds of krupuk can be made as seblak, but the most savoury (and usually more costly) version uses krupuk udang (prawn crackers). The wet krupuk is boiled or stir fried with scrambled egg, vegetables, and other protein sources; either chicken, seafood (prawn, fish and squid), or slices of beef sausages or bakso, stir-fried with spicy sauces including garlic, shallot, kencur, kecap manis (sweet soy sauce), and sambal chili sauce.

Source: Wikipedia