Ketoprak
A traditional salad from Jakarta region that uses beansprouts, vermicelli, lontong/ketupat, and tofu. It's served with garlicky and spicy peanut sauce. The dish is popular as street food that can be enjoyed any time of day, as a snack or a meal.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ready-cooked Lontong (see the note.)
- 1 ½ cups beansprouts.
- 2 ounces vermicelli/ fine rice noodles
- 5 ounces extra-firm tofu.
- 1 ⅔ cups roasted & salted peanuts (see the notes.)
- 2 tablespoons peanut butter (optional, see the note.)
- 4 red chilies (see the note.)
- 4 cloves garlic.
- 2 ½ tablespoons palm sugar or brown sugar. (see the note.)
- ½ teaspoon salt.
- 1-2 tablespoons Lime juice.
- 2 cups Water.
- ¼ cup. Indonesian Sweet soy sauce.
- Crackers (optional.)
Instructions
- 1
Using a pestle and mortar, a blender, or a food processor, grind, blend, or process the peanuts, chili, garlic, sugar, salt, and water until it’s smooth and thick. You want the paste to be as thick as double cream. Not too runny nor too thick. So you may want to use more or less water than the recipe.
- 2
Add the lime juice in and mix well or give it another blitz. Set aside.
- 3
Put the rice vermicelli in a mixing bowl, pour boiling water from the kettle over it and let the rice vermicelli soaked in the water for about 3 minutes. Then drain the vermicelli, set aside.
- 4
Wash, rinse and blanched the bean sprouts with hot boiling water for a few minutes. Drain and set aside.
- 5
Cut the tofu into dice and shallow-fry them for about 6-10 minutes until the outer skin looks a bit golden. Set aside.
- 6
Cut the Lontong into small squares.
- 7
Take a serving plate.
- 8
Arrange the Lontong on a plate. Then add the vermicelli on the top, and scatter the bean sprouts and tofu over it.
- 9
Lastly, pour the peanut sauce generously and drizzle with some sweet soy sauce.
- 10
If using, garnish with prawn crackers.
- 11
Enjoy.