Low Carb Seblak
Savor the bold, aromatic flavors of this Low Carb Seblak, a healthier spin on the traditional Indonesian comfort food. This keto-friendly recipe swaps out carb-heavy noodles and crackers for nutrient-packed grated cauliflower, making it perfect for low-carb enthusiasts. Tender slices of chicken breast are infused with rich spices like turmeric, coriander, and ginger, while red chili peppers and lemongrass add a zesty kick. The dish is simmered in a savory soy sauce base and finished with a soft, fluffy egg for added protein and texture. Topped with fresh spring onions and a drizzle of coconut oil, this one-pan meal is a quick, satisfying option that’s ready in just 35 minutes. Perfect for those looking for a flavorful, low-carb dinner inspired by Southeast Asian cuisine!
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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
Directions
Step 1
Cut the chicken breast into thin slices and set aside.
Step 2
In a medium-sized frying pan, heat 1 tablespoon of coconut oil over medium heat.
Step 3
Add the garlic, red chili peppers, ginger, and lemongrass to the pan. Sauté them for 2-3 minutes until fragrant.
Step 4
Add the sliced chicken breast to the pan and cook until it turns white and begins to brown slightly.
Step 5
Stir in the turmeric powder, coriander powder, salt, and black pepper. Mix well to coat the chicken with the spices.
Step 6
Add the grated cauliflower to the pan and stir to combine with the chicken and spices.
Step 7
Pour the water and soy sauce over the mixture, cover the pan, and let it simmer over low heat for about 5 minutes.
Step 8
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.
Step 9
Sprinkle the chopped spring onions over the top, and drizzle with the remaining coconut oil.
Step 10
Give one final stir to mix all the ingredients thoroughly, then serve hot.
Nutrition Facts
| Serving size | (741.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 767.0 |
| Total Fat 44.2g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 391.5mg | 0% |
| Sodium 2613.9mg | 0% |
| Total Carbohydrate 27.5g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 7.9g | |
| Protein 71.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 186.7mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1942.4mg | 0% |
Source of Calories