Ketoprak (Jakarta Tofu and Rice-Cake Salad in Peanut Sauce)

Name: Ketoprak (Jakarta Tofu and Rice-Cake Salad in Peanut Sauce)
Total time: 35 min
Yield: 3
Cuisine: Betawi (Jakarta)
Ingredients: 300 g Firm tofu, cut in 2 cm cubes; 300 g Lontong (compressed rice cake) or cold cooked rice pressed firm, cubed; 100 g Rice vermicelli, soaked and drained; 150 g Bean sprouts, blanched 20 seconds; 150 g Roasted peanuts, skinless; 3 Garlic cloves; 4 Bird's-eye chillies; 2 tbsp Palm sugar; 1 tsp Salt; 150 ml Warm water; 4 tbsp Kecap manis; 4 tbsp Neutral oil, for frying the tofu; ½ Cucumber, sliced; 6 Kerupuk (prawn or tapioca crackers); 2 tbsp Fried shallots

Jakarta's vegetarian street lunch — fried tofu, lontong rice cake, rice vermicelli and bean sprouts, chopped together on a tin plate and drowned in a peanut sauce pounded to order with garlic and chilli, then topped with crackers and sweet soy. The cart cook makes it in front of you in two minutes.

Pinagmulan

Recipe ni Betawi home kitchens · 🏺 Traditional · Betawi (Jakarta) household cooking

Jakarta · the cart's vegetarian plate — An ownerless street dish, so no cook is credited. The cited article confirms ketoprak as an Indonesian vegetarian dish from Jakarta of tofu, vegetables, rice cake and rice vermicelli in peanut sauce. The per-plate mortar method, the toppings, and quantities are this book's own.

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⏱ 35 min🍽 3 na serving🔥 480 kcal🇮🇩 Indonesia🌶️🌶️

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Mga hakbang

Fry the tofu cubes in the oil until golden on all sides. Drain.
Make the sauce the way the cart does — per plate, in a mortar: pound 1 garlic clove, 1–2 chillies and a pinch of salt to a paste, add a third of the peanuts and pound until oily and coarse, then a third of the palm sugar and enough warm water to loosen to a thick, pourable sauce.
💡 Coarse, from a mortar, one plate at a time. A blender makes it smooth and the flavour flattens; the grit is the point.
On each plate, put a share of the lontong, tofu, vermicelli and bean sprouts. Chop through them roughly with the edge of a spoon, as the vendor does with a knife against the tin plate.
Pour the peanut sauce over, toss briefly, and finish with a zigzag of kecap manis, cucumber, crushed kerupuk and fried shallots.

💡 Mga tip

It is gado-gado's plainer cousin — no cooked vegetables, no egg — which is exactly why the peanut sauce has to be made fresh and rough.
Bought lontong comes vacuum-packed in Indonesian shops. Otherwise, pack hot cooked rice hard into a small container, chill overnight, and cut.