📝 About This Recipe
A beloved street food staple from Jakarta, Ketoprak is a vibrant symphony of textures and flavors featuring delicate rice vermicelli, protein-rich tofu, and crunchy bean sprouts. Drenched in a rich, garlicky peanut sauce with a hint of sweetness from Indonesian kecap manis, this dish offers a perfect balance of savory, sweet, and spicy notes. It is a satisfying, plant-forward meal that captures the bustling energy of Indonesian night markets in every bite.
🥗 Ingredients
Main Components
- 100 grams Rice Vermicelli (Bihun) (dried, soaked in warm water until soft and drained)
- 2 blocks Firm Tofu (about 200g, deep-fried until golden and cubed)
- 100 grams Bean Sprouts (roots removed, quickly blanched)
- 2 pieces Lontong (Compressed Rice Cake) (store-bought or homemade, sliced into bite-sized pieces)
- 1/2 Cucumber (sliced into thin rounds or quarters)
The Peanut Sauce
- 150 grams Fried Peanuts (skinless, finely ground or processed into a paste)
- 2 cloves Garlic (raw for a sharp kick, or lightly sautéed for a milder flavor)
- 2-4 Bird's Eye Chilies (adjust to your preferred spice level)
- 1 tablespoon Palm Sugar (Gula Jawa) (finely shaved)
- 1/2 teaspoon Salt (or to taste)
- 2 tablespoons Tamarind Water (strained from 1 tsp tamarind pulp mixed with water)
- 100-150 ml Warm Water (added gradually to reach desired consistency)
Garnish and Finishing
- 2-3 tablespoons Kecap Manis (Sweet Soy Sauce) (for drizzling)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 handful Kerupuk (Garlic or Prawn Crackers) (essential for authentic texture)
👨🍳 Instructions
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1
Begin by soaking the rice vermicelli in warm water for about 5-8 minutes until soft. Drain thoroughly and set aside.
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2
Rinse the bean sprouts and blanch them in boiling water for exactly 30 seconds to maintain their crunch. Drain and set aside.
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3
Heat oil in a pan and fry the firm tofu blocks until the exterior is golden brown and crispy. Remove from oil, let cool slightly, and cut into 1-inch cubes.
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4
Prepare the sauce base by using a mortar and pestle (traditional method) or a small food processor. Grind the garlic, bird's eye chilies, and salt into a smooth paste.
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5
Add the shaved palm sugar to the paste and continue grinding until well combined.
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6
Incorporate the ground fried peanuts into the mixture. If using a mortar, do this in batches to ensure a uniform texture.
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7
Slowly pour in the tamarind water and warm water while stirring or grinding. The sauce should be thick enough to coat a spoon but fluid enough to pour easily.
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8
Taste the sauce; it should be a balance of savory, sweet, and garlicky. Adjust salt or sugar if necessary.
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9
To assemble, place the sliced lontong (rice cakes) at the bottom of two serving plates.
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10
Layer a generous portion of rice vermicelli over the rice cakes, followed by the blanched bean sprouts and fried tofu cubes.
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11
Pour the prepared peanut sauce generously over the ingredients, ensuring everything is well-covered.
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12
Add a few slices of fresh cucumber on the side to provide a cooling contrast to the rich sauce.
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13
Drizzle with kecap manis and garnish with a heavy sprinkle of fried shallots.
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14
Serve immediately with a side of kerupuk (crackers) for the final essential crunch.
💡 Chef's Tips
Always use freshly fried peanuts for the sauce as pre-packaged ones can taste stale and oily. The secret to an authentic Ketoprak is the raw garlic in the sauce; it provides a sharp aroma that defines the dish. If you cannot find lontong, you can substitute with extra vermicelli or even boiled potatoes, though rice cakes are traditional. Ensure the vermicelli is completely drained; excess water will dilute the richness of the peanut sauce. Adjust the thickness of the sauce to your liking—some prefer it almost paste-like, while others like it more fluid.
🍽️ Serving Suggestions
Serve with a tall glass of Es Teh Manis (Indonesian sweet iced tea) to balance the spices. Add a side of Sambal Bajak if you want an extra layer of fermented chili heat. Pair with a few sticks of Chicken Satay for a more substantial, protein-heavy meal. A squeeze of lime juice over the final dish can add a bright acidity that cuts through the creamy peanuts. Enjoy as a late breakfast or a hearty lunch, as is common in the streets of Jakarta.