At first glance, the ingredients and cooking method of seblak is quite similar to other Indonesian favourites; 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 [REF].
Moisted krupuk would shrunk into smaller size compared to crispy fried ones, thus a lot of krupuks are required to make a bowl of seblak.