Enjoy this quick and easy vegetarian recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • Ketoprak:
  • 100 grams cooked Vermicelli
  • 1 Rice Cake
  • 1 big Yellow Tofu, fried
  • 50 grams Bean Sprouts, blanched
  • 1 hardboiled Egg
  • 1 Japanese Cucumber
  • Peanut Sauce:
  • 250 grams roasted Peanuts
  • 250 grams roasted Cashew Nuts
  • 4 cloves Garlic
  • 6-7 Bird's Eye Chilli
  • 2 tablespoons Tamarind Paste
  • 2 tablespoons Kecap Manis (Sweet Soya Sauce)
  • 1 teaspoon Palm Sugar
  • 2 pinches Salt
  • 100 millilitres Water
  • Garnish:
  • Micro Greens
  • Big Red Chillies (julienned)
  • Edible Flowers
  • Fried Shallots
  • Krupuk Kampung (Onion Crackers)
  1. Blend all the ingredients under peanut sauce until smooth. Keep aside
  2. To prepare the ingredients for Ketoprak, slice the yellow tofu and rice cake into bite sized chunks. Slice the boiled egg into two, and using a mandolin or a peeler, make cucumber ribbons from the Japanese cucumber
  3. Spoon a generous amount of peanut sauce onto a plate and place the rice cakes on top. Arrange the cooked vermicelli, blanched Bean Sproutss, slices of tofu, egg and cucumber ribbons on top
  4. Garnish dish with fried shallots, edible flowers, micro greens and julienned Chillis, serve with Krupuk Kampung. Garnish with edible flowers, micro greens and julienned Chillies

Tagged Under

Recipes to consider