Jakarta-Style Ketoprak
An Indonesian street salad with crispy tofu, lontong, rice vermicelli, and a spicy-sweet peanut sauce.
Ingredients
- tofu400 g
- lontong, boiled rice cake400 g
- rice vermicelli150 g
- mung bean sprouts200 g
- roasted peanuts150 g
- garlic3 cloves
- chili pepper3 pcs
- palm sugar50 g
- tamarind paste1 tbsp
- salt1 to taste
- water180 ml
- sweet soy sauce, kecap manis4 tbsp
- frying oil500 ml
- fried shallots20 g
- krupuk4 pcs
Instructions
Cut the tofu into 2–3 cm cubes. Heat oil for frying in a deep pan to 170–180 °C and fry the tofu for 5–7 minutes, until golden; transfer to a paper towel.
Pour boiling water over the rice vermicelli and let sit for 5–7 minutes, then drain. Blanch the mung bean sprouts in boiling water for 1 minute and drain immediately.
For the sauce, pound the garlic, chili pepper, and salt in a mortar. Add the palm sugar, tamarind paste, and roasted peanuts, and pound into a thick, coarse paste. Pour in water and stir until it reaches a sauce-like consistency.
Slice the lontong and fried tofu into slices or cubes.
Arrange the lontong, rice vermicelli, mung bean sprouts, and tofu on plates. Drizzle each portion with the peanut sauce and add sweet soy sauce.
Sprinkle the ketoprak with fried shallots and serve with krupuk.
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