Dilute sauce portion by portion
The peanuts absorb liquid with a delay. Gradually incorporate hot water and let the sauce stand for two minutes before the last taste.
Indonesian Recipe
Ketoprak from Jakarta
All ingredients are prepared separately and then combined on the plate with the sweet and salty peanut sauce. Krupuk and roasted shallots provide the crunchy finish.
Total time
50 min
Calories
650 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Jakarta street food with tofu, rice noodles and peanut sauce
Ketoprak is a filling vegetarian street food, whose appeal is created by different textures. Warm tofu meets soft rice noodles, crisp sprouts and cool cucumber. The sauce is not cooked for long, but freshly mixed from roasted peanuts, garlic, chilli, tamarind and sweet soy sauce.
Breakfast
Vegetarian Dinners
Lunch
Pasta
Recipe
Ketoprak from Jakarta
Ketoprak combines rice noodles, fried tofu, mung bean sprouts, cucumber and rice cake with a freshly stirred peanut sauce and Kecap Manis.
Ingredients
4 servings
Method
-
1
Roast tofu until golden brown
Pat the tofu dry and cut into 3 cm cubes. Heat the oil in a wide pan and fry the tofu for 8 to 10 minutes until golden brown all around. Salt lightly.
-
2
Cook rice noodles
Pour hot water over the rice noodles according to the package specification or cook briefly. Drain, refresh under cold water and cut through twice with scissors.
-
3
Blanching sprouts
Put bean sprouts in boiling water for 45 seconds, drain immediately and cool. Drain very well.
-
4
Ground peanuts
Pulsating and finely grinding peanuts in a blender without processing them completely into peanut butter. A slightly grainy portion provides structure.
-
5
Fresh stir sauce
Mash or puree garlic, chilli, palm sugar and salt finely. Add peanuts, tamarind water, Kecap Manis and 120 ml of hot water.
-
6
Adjust consistency
Add more liquid by the spoonful until the sauce flows thick and coats the ingredients. Balance with tamarind, salt or Kecap Manis.
-
7
Ketoprak
Spread the rice cake, pasta, sprouts, cucumber and warm tofu on four plates. Add the peanut sauce and finish with roasted shallots and crumbled crumpets.
Kitchen know-how
Tips for Ketoprak from Jakarta
Keep textures separate
Drain sprouts well, cut cucumber only when serving and add crackers last. Ketoprak will not become watery or soft.
Variations
How to adapt this recipe
Add one half hard-boiled egg per serving, and ketoprak is even more filling.
Replace lontong with 300 g cooked, completely cooled jasmine rice. It remains filling, but has a more relaxed texture.
Nutrition per serving
650kcal
78.0 gCarbohydrates
25.0 gProtein
29.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Ketoprak from Jakarta
Ketoprak typically contains rice noodles, tofu, sprouts and rice cakes. Gado-Gado uses a wider selection of cooked vegetables and often egg and tempeh.
Solid Asian rice cakes are the best alternative. If necessary, cooled jasmine rice can be used, even if the typical firm and hold their shape texture is missing.
The basic ingredients are vegetarian. Krupuk can contain shrimp; for a fully vegetarian version choose rice crackers without fish or seafood.
Yes, it will keep for about two days when chilled. Stir well before serving with a little hot water, because it thickens considerably when standing.
They should be heated hygienically but retain their bite. Long cooking takes ketoprak an important crispy contrast.
Keep cooking