Ketoprak
Description
Ketoprak is a traditional Indonesian street food originating from Jakarta, made with rice cakes (lontong), rice vermicelli, bean sprouts, tofu, and cucumber — all generously topped with a rich, savory peanut sauce. Finished with crunchy crackers and a squeeze of lime, this dish is beloved for its balance of textures and sweet-savory flavors. It’s naturally vegan, refreshing, and perfect as a light meal or satisfying snack.
Main Ingredients
Instructions
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Prepare the Sauce Ingredients
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Fry the peanuts until golden brown, then grind or blend into a paste.
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Fry the garlic until fragrant.
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Fry or boil the chilies depending on your preferred level of spiciness and flavor.
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Combine the ground peanuts, garlic, and chilies to make the base of the peanut sauce.
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Prepare the Fried Components
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Fry the tofu, cut into small bite-sized pieces, until crispy.
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Fry the crackers (krupuk) until they puff up and turn crispy.
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Optionally fry the shallots for garnish.
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Prepare the Vegetables and Add-ons
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Blanch the bean sprouts in boiling water for about 1 minute, then drain.
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Soak or boil the corn vermicelli as per package instructions, then drain.
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Slice the cucumber thinly.
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Make the Peanut Sauce
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½ tbsp salt
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10 g palm sugar
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2 tbsp sweet soy sauce
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½ tbsp tamarind water
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Assemble and Serve
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On a plate or bowl, arrange:
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Sliced lontong
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Boiled vegetables (bean sprouts, cucumber)
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Vermicelli, fried tofu, and tempeh
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Pour over the peanut sauce
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Garnish with crackers, a squeeze of lime, and fried shallots (optional)
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