Ketoprak

4 Servings
100% would make this recipe for Ketoprak again.

Mostly sold by street vendors, this treat has gained popularity so now you can get your portion in some food courts and traditional restaurants. Ketoprak offer's delicious taste and it is quite filling, too. Usually it is are eaten with steamed rice or lontong a dish made of rice stuffed into banana leaves shaped into a tube, then boiled until it's ready to eat. Ketoprak uses a grounded peanut sauce, but it mainly consists of beansprouts, fried beancurd, and boiled bihun angel hair-like noodle

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Ketoprak Ingredients

(Garnish)	1/2 pound Bean Sprouts
Vegetable Oil for Deep Frying	(Peanut Sauce)
2 Eggs Beaten	1/2 tablespoon Lemon Juice
1 medium Yellow Onion Thinly Sliced	1/2 cup Sweet Soy Sauce
Celery Leaves for garnish	1/2 cup Natural Peanut Butter
(Main Ingredients)	I Prefer Crunchy Style
1 pound Tofu - Well Drained and Cut in 1/2 inch Cubes	1/2 teaspoon Salt to taste
3 1/2 ounces Rice Noodles Narrow

Instructions for Ketoprak

1. Put 1 Tb. oil into skillet and heat on medium-high fire. Pour in beaten egg, reduce heat to medium or medium-low. Cook without disturbing a few minutes until well set. Turn and cook other side briefly. Slide out onto a plate to cool. When cool, roll into tube and cut into long thin strips.

2. In wok or deep frier, heat 2 cups vegetable oil until very hot. Deep fry thinly sliced onion until golden brown and crisp. Save oil. Drain onions well on paper towels.

3. Remove any onion particles from frying oil, then heat oil again. Deep fry tofu for 5 minutes, until golden brown. Drain well on paper towels separately from onions.

4. Boil rice vermicelli in hot water for 10 minutes, drain, steam for 2 minutes.

5. Place a heat proof colander in the sink and put bean sprouts in it. Blanch sprouts by placing pouring plain boiling water over them. Allow to drain.

6. To make sauce, in a bowl, mix together lemon juice and sweet soy sauce. Gradually stir in peanut butter. When well blended, add salt, if needed.

7. To serve, toss tofu, rice noodles, and bean sprouts with peanut sauce. Garnish the slivered omelet, fried onion, and celery leaves.

Main Ingredient: TofuCuisine: Indonesian

Ingredient Insight - look inside this recipe

Vegetables Peanut Sauc Indonesia Tofu Indonesian

for flavor and categorization

[I made edits to this recipe.]

admin
on Aug 29 2007 4:41PM

1. Put 1 Tb. oil into skillet and heat on medium-high fire. Pour in beaten egg, reduce heat to medium or medium-low. Cook without disturbing a few minutes until well set. Turn and cook other side briefly. Slide out onto a plate to cool. When cool, roll into tube and cut into long thin strips. 2. In wok or deep frier, heat 2 cups vegetable oil until very hot. Deep fry thinly sliced onion until golden brown and crisp. Save oil. Drain onions well on paper towels. 3. Remove any onion particles from frying oil, then heat oil again. Deep fry tofu for 5 minutes, until golden brown. Drain well on paper towels separately from onions. 4. Boil rice vermicelli in hot water for 10 minutes, drain, steam for 2 minutes. 5. Place a heat proof colander in the sink and put bean sprouts in it. Blanch sprouts by placing pouring plain boiling water over them. Allow to drain. 6. To make sauce, in a bowl, mix together lemon juice and sweet soy sauce. Gradually stir in peanut butter. When well blended, add salt, if needed. 7. To serve, toss tofu, rice noodles, and bean sprouts with peanut sauce. Garnish the slivered omelet, fried onion, and celery leaves. [I posted this recipe.]