Ketoprak
Indonesian vermicelli salad with peanut sauce and tofu
Ingredients
Instructions
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Prepare the noodlesSoak the rice vermicelli in hot water for about 5-7 minutes until soft. Drain thoroughly and set aside. Blanch the bean sprouts in boiling water for 30 seconds, then drain and set aside.
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Fry the tofuHeat oil in a pan over medium heat. Fry the tofu cubes until golden brown and crispy on all sides, about 5-7 minutes. Remove and drain on paper towels to remove excess oil.
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Make the peanut sauceIn a food processor, blend the ground peanuts, minced garlic, palm sugar, tamarind mixture, and chopped chilies until smooth. Add water gradually to achieve desired consistency. The sauce should be thick but pourable. Season with salt to taste.
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Heat the sauceTransfer the peanut mixture to a small saucepan. Cook over low heat for about 5 minutes, stirring constantly to prevent burning. The sauce will thicken slightly. Remove from heat and let cool.
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Assemble the dishIn individual serving bowls, arrange the rice vermicelli at the bottom. Top with sliced rice cakes, bean sprouts, and fried tofu. Pour a generous amount of peanut sauce over everything.
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Add final touchesDrizzle sweet soy sauce over the dish. Place half a hard-boiled egg on top of each serving. Garnish with fried shallots for added texture and flavor.
Nutritional Information
520
Calories
per serving
22
Protein
g per serving
65
Carbohydrates
g per serving
23
Total Fat
g per serving
3.5
Saturated Fat
g per serving
6
Fiber
g per serving
18
Sugar
g per serving
950
Sodium
mg per serving
12
Vitamin C
mg per serving
3.2
Iron
mg per serving
Ketoprak is Also Known As
Ketoprak Jakarta, Indonesian Tofu Salad or Ketoprak Betawi
