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.
Fry the peanuts until golden brown, then grind or blend into a paste.
Fry the garlic until fragrant.
Fry or boil the chilies depending on your preferred level of spiciness and flavor.
Combine the ground peanuts, garlic, and chilies to make the base of the peanut sauce.
Fry the tofu, cut into small bite-sized pieces, until crispy.
Fry the crackers (krupuk) until they puff up and turn crispy.
Optionally fry the shallots for garnish.
Blanch the bean sprouts in boiling water for about 1 minute, then drain.
Soak or boil the corn vermicelli as per package instructions, then drain.
Slice the cucumber thinly.
½ tbsp salt
10 g palm sugar
2 tbsp sweet soy sauce
½ tbsp tamarind water
On a plate or bowl, arrange:
Sliced lontong
Boiled vegetables (bean sprouts, cucumber)
Vermicelli, fried tofu, and tempeh
Pour over the peanut sauce
Garnish with crackers, a squeeze of lime, and fried shallots (optional)