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.
Tender rice noodles, crisp bean sprouts, and golden cubes of fried tofu are coated in a sweet, viscous peanut dressing and topped with fine omelet strips. The dish balances contrasting textures between the soft noodles and the crunchy fried shallots. Each component requires specific handling to achieve the correct finished consistency on the plate.
Preparing this street food classic at home allows for dietary adjustments, particularly for plant-based eaters. The eggs used for the garnishing omelet can be omitted entirely without altering the structural integrity of the main noodle and tofu mixture. Sweet soy sauce, known locally as kecap manis, contains gluten in many commercial formulations, but tamari mixed with molasses provides a reliable wheat-free alternative at a one-to-one volume ratio.
Draining the tofu thoroughly before frying prevents dangerous oil splatters and ensures an even, golden crust forms across the 1/2-inch cubes. Pressing the block under a weighted plate for fifteen minutes removes excess moisture efficiently. Frying requires clean vegetable oil heated to 350 degrees Fahrenheit, maintaining that temperature so the exterior crisps before the interior dries out completely.
The bean sprouts demand careful attention to retain a snappy crunch rather than turning limp. Pouring boiling water directly over the sprouts in a colander cooks them just enough to eliminate raw bitterness while preserving their cellular structure. Toss the noodles, sprouts, and tofu with the peanut sauce immediately before serving to prevent the starches from absorbing too much liquid.
