Ketoprak

Name: Ketoprak
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 ready-cooked Lontong; 1 ½ cups beansprouts; 2 ounces vermicelli/ fine rice noodles; 5 ounces extra-firm tofu; 1 ⅔ cups roasted & salted peanuts; 2 tablespoons peanut butter; 4 red chilies; 4 cloves Garlic; 2 ½ tablespoons palm sugar or brown sugar; ½ teaspoon salt; 1-2 tablespoons Lime juice; 2 cups water; ¼ cup. Indonesian Sweet soy sauce; crackers

User Reviews

4.9

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
347 kcal
Course
Snacks
Cuisine
Indonesian

Ketoprak

Liam Rios

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A traditional salad from Jakarta region that uses beansprouts, vermicelli, lontong/ketupat, and tofu. It's served with garlicky and spicy peanut sauce. The dish is popular as street food that can be enjoyed any time of day, as a snack or a meal.

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Ingredients

Servings

1 ready-cooked Lontong see the note.
1 ½ cups beansprouts.
2 ounces vermicelli/ fine rice noodles
5 ounces extra-firm tofu.
1 ⅔ cups roasted & salted peanuts see the notes.
2 tablespoons peanut butter optional, see the note.
4 red chilies see the note.
4 cloves Garlic.
2 ½ tablespoons palm sugar or brown sugar. see the note.
½ teaspoon salt.
1-2 tablespoons Lime juice.
2 cups water.
¼ cup. Indonesian Sweet soy sauce.
crackers optional.

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Instructions

Using a pestle and mortar, a blender, or a food processor, grind, blend, or process the peanuts, chili, garlic, sugar, salt, and water until it’s smooth and thick. You want the paste to be as thick as double cream. Not too runny nor too thick. So you may want to use more or less water than the recipe.
Add the lime juice in and mix well or give it another blitz. Set aside.
Put the rice vermicelli in a mixing bowl, pour boiling water from the kettle over it and let the rice vermicelli soaked in the water for about 3 minutes. Then drain the vermicelli, set aside.
Wash, rinse and blanched the bean sprouts with hot boiling water for a few minutes. Drain and set aside.
Cut the tofu into dice and shallow-fry them for about 6-10 minutes until the outer skin looks a bit golden. Set aside.
Cut the Lontong into small squares.
Take a serving plate.
Arrange the Lontong on a plate. Then add the vermicelli on the top, and scatter the bean sprouts and tofu over it.
Lastly, pour the peanut sauce generously and drizzle with some sweet soy sauce.
If using, garnish with prawn crackers.
Enjoy.

Notes

Although Lontong is one of the main ingredients of Ketoprak, some people may not like it. So if you think you won’t like it, you’re more than welcome to skip it. Though it may not be the same as the real Ketoprak Jakarta.
For the sauce, you can use roasted salted peanuts. Or you can deep fry raw peanuts yourself. If you decide to fry the peanuts, make sure you keep stirring as you fry. Otherwise, the nuts won’t be evenly cooked. And when you use the fried peanuts, you may want to add more salt to the sauce.
If you don’t have fresh chilies, you can substitute them with chili powder. I would put 1 teaspoon of chili powder. Or put as much as you like. Because some chili powder can be hotter than others. So be mindful of that. Try to add a little first then add more if you need.
Ideally, you use palm sugar or brown sugar. But if you don’t have it, you don’t have to worry. Just use the normal sugar but make sure you have a proper Indonesian sweet soy sauce.
Peanut butter is a new addition that can add the creaminess to the sauce. You can skip it altogether and still make a delicious sauce. So don’t worry if you don’t have it. But it’s definitely recommended.

Nutrition Information

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Serving 1g Calories 347kcal (17%) Carbohydrates 51g (17%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Sodium 1410mg (59%) Fiber 3g (12%) Sugar 24g (48%)