Ketoprak
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 offers delicious taste and it is quite filling too. Usually it is 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
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 offers delicious taste and it is quite filling too. Usually it is 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
- 2 eggs beaten
- 1/2 teaspoon salt to taste
- (garnish)
- vegetable oil for deep frying
- 1 medium yellow onion thinly sliced
- celery leaves for garnish
- (main ingredients)
- 1 pound tofu - well drained and cut in 1/2 inch cubes
- 3 1/2 ounces rice noodles narrow
- 1/2 pound bean sprouts
- (peanut sauce)
- 1/2 tablespoon lemon juice
- 1/2 cup sweet soy sauce
- 1/2 cup natural peanut butter i prefer crunchy style
- Carbohydrate 37.2082937507896 g
- Cholesterol 528.75 mg
- Fat 32.20575 g
- Fiber 4.32150000920454 g
- Protein 37.6869125000348 g
- Saturated Fat 7.614655 g
- Serving Size 1 1 Serving (406g)
- Sodium 1801.09812500009 mg
- Sugar 32.8867937415851 g
- Trans Fat 3.22979 g
- Calories 565 calories
Step-by-step
- 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.
- 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.
- 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.
- Boil rice vermicelli in hot water for 10 minutes, drain, steam for 2 minutes.
- 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.
- 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.
- To serve, toss tofu, rice noodles, and bean sprouts with peanut sauce. Garnish the slivered omelet, fried onion, and celery leaves.
Ketoprak: A Taste of Indonesia
As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. But sometimes, the simplest dishes are the most rewarding. That’s why I’ve fallen in love with Ketoprak, a vibrant Indonesian street food that’s both flavorful and surprisingly easy to make. I first encountered Ketoprak during a business trip to Jakarta. The aroma wafting from the street vendors was irresistible, and the first bite was a revelation – a delightful mix of textures and tastes that left me wanting more. Since then, it's become a regular in my weeknight rotation, a quick and delicious meal that satisfies my cravings for something authentic and exciting.
Ketoprak isn't just a meal; it's an experience. The vibrant colors of the bean sprouts, the golden-brown tofu, and the glistening peanut sauce create a feast for the eyes as well as the palate. It's the perfect blend of sweet, savory, and crunchy, and the ease of preparation is a bonus for someone with a limited amount of time. The best part? I can adapt the recipe to my liking. Sometimes I add extra chilli for a spicy kick, other times I’ll experiment with different types of noodles. The versatility of Ketoprak makes it a blank canvas for culinary creativity, a perfect dish for those who enjoy a little experimentation in the kitchen, even when time is of the essence.
The beauty of Ketoprak lies not only in its deliciousness, but also in its simplicity. It’s a dish that can be readily adapted to suit individual preferences. I, for one, love adding a squeeze of fresh lime juice for an extra zing, and a sprinkle of chopped peanuts adds a delightful crunch. The dish's affordability is another great advantage; it’s a meal that doesn’t break the bank but still manages to satisfy the most refined palates. Honestly, it’s become a go-to dish for unexpected guests, a quick lunch, or simply a tasty reward after a long day. The ease of preparation means I can focus on other important tasks and still enjoy a delicious, home-cooked meal.
Beyond its culinary appeal, Ketoprak holds a special place in my heart because it connects me to a rich culinary tradition. Each bite reminds me of that bustling Jakarta street, the friendly vendors, and the delicious aroma that filled the air. It's a culinary passport to another culture, a simple yet powerful reminder of the beauty of global cuisine, and a delicious way to spice up my own personal culinary journey. This dish truly embodies the spirit of simple, satisfying, and flavorful food, and I encourage everyone to give it a try.
Ingredients:
- 2 eggs, beaten
- 1/2 teaspoon salt (to taste)
- Vegetable oil (for deep frying)
- 1 medium yellow onion, thinly sliced
- Celery leaves (for garnish)
- 1 pound tofu, well-drained and cut into 1/2-inch cubes
- 3 1/2 ounces rice noodles (narrow)
- 1/2 pound bean sprouts
- 1/2 tablespoon lemon juice
- 1/2 cup sweet soy sauce
- 1/2 cup natural peanut butter (I prefer crunchy)
