Ketoprak [ Vermicelli Noodles with Tofu and Peanut Sauce ]

Ketoprak is a typical street-food/dish. It was originally popular around the Jakarta area but has spread throughout Java. It is nearly similar to Lotek and Karedok from West Java, Gado-gado from Jakarta and also Pecel from Central Java, although the ingredients in the peanut sauces are different.
It is sold in individual portions from small stalls or carts along the street. Customers may request that the dish be mild, medium or spicy. The price is about IDR 5.000 to 10.000 according to ingredients included.

Ingredients

• 1 piece of firm tofu
• 3.5 oz (100 g) bean sprouts (precooked)
• 3.5 oz (100 g) rice stick noodles / beehoon (precooked)
• 2 cloves garlic
• 6 red chilis (more if you like it spicier)
• 1.5 oz (50 g) raw peanuts (deep fried)
• 2 tbsp sweet soy sauce
• 1 tbsp of tamarind mix with 6 tbsp of water
• salt to season
• Vegetable oil for frying
• Fried shallots
• Sweet soy sauce
• Prawn crackers or whatever crackers you like

How to Make

1. Deep fry tofu until golden brown and then let it cool and cut into small cubes
2. In a food processor, blend fried peanuts, garlic, and chilis. Add tamarind juice, sweet soy sauce and season with salt. Mix well. It should form a peanut sauce
3. In individual serving plate, portion the noodles, bean sprouts, and fried tofu. Pour sauce over and garnish with fried shallots. Add more sweet soy sauce as you desire. Serve with prawn crackers

Categories: Main Course