Dilute sauce in portions
The peanuts take up liquid with delay. Add hot water gradually and leave the sauce in front of the last seasoning for two minutes.
Indonesian Recipe
Ketoprak from Jakarta
All components are prepared separately and only connected on the plate with the sweet-salted peanut sauce. Krupuk and roasting schalotes deliver the crispy 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, crispy sprouts and cool cucumber. The sauce is not cooked for long, but is freshly stirred 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
Tofu golden brown roast
Tofu dry and cut into 3 cm cubes. Heat oil in a wide pan and fry tofu around 8 to 10 minutes golden brown. Slightly salt.
-
2
Cook rice noodles
Fill rice noodles with hot water or cook briefly. Drain them, deter cold and cut them twice with scissors.
-
3
Blanch sprouts
Place mung bean sprouts in boiling water for 45 seconds, drain immediately and deter cold. Drain very well.
-
4
Groundnuts
Grind peanuts pulsatingly finely in a blender without completely processing them into peanuts. A slightly grainy portion ensures structure.
-
5
Mix the sauce fresh
Finely crush or puree garlic, chilli, palm sugar and salt. Add peanuts, tamarind water, kecap manis and initially add 120 ml of hot water.
-
6
Set consistency
Add more liquid spoonfully until the sauce flows thickly and covers the ingredients. Balance with tamarind, salt or kecap manis.
-
7
Ketoprak layers
Spread rice cake, noodles, sprouts, cucumber and warm tofu on four plates. Put peanut sauce over and finish with roasting pods and broken Krupuk.
Kitchen know-how
Tips for Ketoprak from Jakarta
Keep textures separate
Drain well sprouts, cut cucumber only when dressing and finally add crackers. Ketoprak thus does not become watery or soft.
Variations
How to adapt this recipe
Add a halved hard-cooked egg per serving. This widespread variant makes Ketoprak even more filling.
Replace Lontong with 300 g cooked, fully cooled jasmine rice. The portion remains filling, but has a looser texture.
Nutrition per serving
650kcal
78.0 gCarbohydrates
25.0 gProtein
29.0 gFat
Values are estimates per serving 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 larger selection of cooked vegetables and often egg as well as 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 cracker without fish or seafood.
Yes, it keeps cool for about two days. Before serving, stir smoothly with some hot water because it thickens significantly when standing.
They should be heated hygienically, but keep their bite. Long cooking takes Ketoprak an important crispy contrast.
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