Seblak is a classic street food from Bandung known for its savory, spicy, and often soupy broth made with kencur (aromatic ginger) and various fillings like chewy crackers and noodles. However, the viral trend, Seblak Cocol (Dipping Seblak), turns this dish on its head by serving the ingredients mostly dry, to be dipped into a thick, concentrated chili paste.

This dry version exploded in popularity on social media for its unique eating experience and concentrated flavor punch.

Why Seblak Cocol Became a Sensation

1. Concentrated Flavor: Unlike the traditional version where the spice is diluted in a broth, the Seblak Cocol method delivers the full, potent flavor of the chili paste directly onto the palate.
2. Unique Eating Style: The dipping action makes it a fun, interactive snack, similar to eating kerupuk (crackers) with sambal, but with more substance.
3. Chewy Texture Focus: The star ingredients—chewy crackers, thick noodles, and kwetiau (flat rice noodles)—are perfectly cooked and coated in oil and kencur seasoning, highlighting their texture.

Recipe: Seblak Cocol (Dry Seblak with Dipping Sauce)

This recipe is divided into two parts: the chewy fillings and the concentrated spicy dipping paste.

A. Chewy Filling (Seblak Base):

• 100g raw red crackers (kerupuk), soaked in hot water until soft
• 100g noodles or kwetiau
• 2 cloves garlic, finely minced
• 1 thumb-sized piece of kencur (aromatic ginger), crushed
• 1 stalk scallion, sliced
• Salt and oil for stir-frying

B. Sambal Cocol (Dipping Paste):

• 10–15 red bird’s eye chilies, boiled briefly
• 4 cloves garlic, boiled briefly
• 1 tsp chicken stock powder
• Salt and sugar to taste
• 2 tbsp hot oil (or more, if desired)

Instructions:

1. Prepare the Fillings:
   • In a pan, heat a little oil. Sauté the minced garlic and crushed kencur until fragrant.
   • Add the soaked crackers, noodles, and scallions. Stir-fry quickly.
   • Add salt and a splash of water if needed, cooking until everything is well combined and chewy. Set aside.
2. Make the Sambal Cocol:
   • Grind or blend the boiled chilies and garlic with salt and sugar until a coarse paste forms.
   • Add the chicken stock powder.
   • Pour the hot oil over the chili paste and mix thoroughly. This technique creates a raw-tasting, very potent sambal.
3. Serve:
   • Arrange the savory, stir-fried chewy fillings on a plate.
   • Serve the Sambal Cocol alongside it in a small dipping bowl. The fun is in the dipping!