Authentic Indonesian Ketoprak Recipe

Ingredients

  • 200g of rice vermicelli
  • 150g of bean sprouts
  • 1 cucumber, thinly sliced
  • 200g of tofu, fried and cubed
  • 2 hard-boiled eggs, sliced
  • 2 cloves of garlic
  • 100g of roasted peanuts
  • 3 tablespoons of sweet soy sauce
  • 1 tablespoon of tamarind paste
  • 2 red chillies
  • Salt to taste
  • Fried shallots for garnish
  • 2 limes, halved

Steps and instructions

  1. Soak the rice vermicelli in hot water until it softens, then drain and set aside.
  2. Blanch the bean sprouts in boiling water for about a minute, then drain and set aside.
  3. Grind the garlic, roasted peanuts, red chillies, and salt in a food processor until it forms a paste.
  4. Add the sweet soy sauce and tamarind paste to the peanut paste and mix well.
  5. Arrange the rice vermicelli, bean sprouts, cucumber slices, fried tofu cubes, and sliced hard-boiled eggs on a plate.
  6. Drizzle the peanut sauce over the arranged ingredients.
  7. Garnish with fried shallots and serve with lime halves on the side.

Tools for making

  • Pot - For boiling the rice vermicelli and blanching the bean sprouts.
  • Food Processor - To grind the garlic, peanuts, red chillies, and salt into a paste for the peanut sauce.
  • Plate - To arrange and serve the Ketoprak dish.
  • Knife - For slicing the cucumber and the hard-boiled eggs.
  • Frying Pan - To fry the tofu cubes.
  • Spoon - For mixing the peanut sauce and drizzling it over the arranged ingredients.
  • Lime Squeezer - To extract the juice from the lime halves.

Recipe variations

  • Substitute the tofu with tempeh for a different texture and flavor.
  • Add cooked shrimp or chicken slices for a protein-packed version.
  • Replace the rice vermicelli with zucchini noodles or shirataki noodles for a low-carb alternative.
  • Include sliced bell peppers or julienned carrots for added crunch and color.
  • Add chopped fresh herbs like cilantro or mint for a refreshing twist.
  • For a spicier version, increase the number of red chillies or add some chili flakes.
  • Use almond butter or peanut butter instead of grinding roasted peanuts for a smoother sauce.
  • Include some cooked mung bean sprouts for an extra layer of texture.
  • For a gluten-free option, use tamari or coconut aminos instead of sweet soy sauce.
  • Experiment with different toppings such as fried onions, crispy fried shallots, or crushed peanuts.

Recipe overview

Ketoprak is a popular Indonesian street food that is both delicious and filling. Characterized by its unique combination of rice vermicelli, bean sprouts, cucumber, fried tofu, boiled eggs and a rich peanut sauce, this dish is a feast of flavors and textures that you will surely enjoy. This recipe provides a simple way to make Ketoprak at home, allowing you to experience the taste of Indonesian street food in the comfort of your own kitchen. Expect to spend some time preparing the ingredients, but the result is definitely worth it. With its savory peanut sauce and refreshing cucumber slices, Ketoprak is a dish that will leave you asking for more.

Common questions

  1. Can I substitute the rice vermicelli with other noodles? Yes, you can substitute rice vermicelli with other thin noodles like rice sticks or angel hair pasta.
  2. Is there a vegetarian option for this recipe? Absolutely! You can omit the eggs and use a vegetarian-friendly alternative for the sweet soy sauce.
  3. Can I use store-bought peanut sauce instead of making my own? Yes, you can use store-bought peanut sauce if you prefer. However, making your own peanut sauce allows you to customize the flavors to your liking.
  4. Can I make this recipe in advance? It is best to assemble and serve Ketoprak immediately after preparing. However, you can prepare the individual components in advance and assemble them just before serving to maintain the freshness and texture.
  5. Is Ketoprak spicy? Ketoprak has a mild to moderate level of spiciness. If you prefer it to be less spicy, you can reduce the amount of red chillies used in the peanut sauce.

Serving dishes and utensils

  • Large pot - for boiling water and blanching the bean sprouts
  • Food processor - for grinding the peanuts, garlic, and red chillies into a paste
  • Plate - for arranging and serving the Ketoprak
  • Knife - for slicing the cucumber and hard-boiled eggs
  • Frying pan - for frying the tofu

Origin stories

Ketoprak is a humble yet delectable dish hailing from the bustling streets of Jakarta, Indonesia's vibrant capital. Historically, it was served by street vendors who roved the city, their carts laden with fresh ingredients and the air around them perfumed with the tantalizing aroma of spices. Ketoprak is more than just a dish; it is an embodiment of Jakarta's dynamic culture and socioeconomic diversity. Each ingredient tells a story, from the rice vermicelli that reflects Indonesia's rich agrarian heritage to the robust peanut sauce that speaks of the nation's love for bold flavors. Even today, this delightful dish continues to be a favorite among locals and tourists alike, and it's not hard to see why. The combination of textural contrast and harmonious flavors perfectly encapsulates the diverse culinary tapestry of Indonesia.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.