Ketoprak is a popular Indonesian street food from Jakarta, often enjoyed as a light meal or snack. This vibrant dish combines a variety of textures and flavors: chewy rice cakes (lontong), crispy tofu, fresh bean sprouts, and vermicelli, all drizzled with a rich, nutty peanut sauce that’s sweet, savory, and slightly spicy. Topped with fried shallots and served with kerupuk (crackers), Ketoprak is a delightful balance of creamy, crunchy, and fresh elements. It’s a beloved dish for its affordability and bold taste, often sold by street vendors in bustling markets. Let’s recreate this Jakarta classic at home with this detailed recipe!
Ingredients (Serves 4)
For the Main Components
- 200g lontong (compressed rice cakes, sliced into 2 cm rounds; see Lontong Sayur recipe for homemade or buy pre-made)
- 200g firm tofu, cut into 2 cm cubes
- 150g bean sprouts, blanched
- 100g rice vermicelli, cooked according to package instructions
- 1 medium cucumber, peeled and sliced into thin rounds
- Vegetable oil (for frying tofu)
For the Peanut Sauce
- 150g roasted peanuts (or 3/4 cup peanut butter for a quicker option)
- 3 cloves garlic
- 3-5 red chilies (adjust for spice level)
- 2 tablespoons palm sugar (or brown sugar)
- 1 teaspoon tamarind paste, dissolved in 2 tablespoons water
- 1 teaspoon salt (adjust to taste)
- 200ml (3/4 cup) water (to thin the sauce)
- 1 tablespoon vegetable oil (for sautéing)
For Garnish and Serving
- 1/4 cup fried shallots (store-bought or homemade)
- Kerupuk (Indonesian crackers, preferably prawn crackers)
- Sweet soy sauce (kecap manis), for drizzling
- Lime wedges (optional, for a zesty kick)
Equipment
- Frying pan or wok (for frying tofu and making sauce)
- Mortar and pestle or food processor (for peanut sauce)
- Small pot (for blanching bean sprouts and cooking vermicelli)
- Sharp knife and cutting board
- Serving plates
Step-by-Step Recipe
Step 1: Prepare the Main Components
Let’s get all the elements of Ketoprak ready before assembling the dish.
- Prepare the Lontong: If using homemade lontong (as in the Lontong Sayur recipe), slice into 2 cm rounds. If using store-bought, ensure it’s at room temperature or lightly warmed by steaming for 5 minutes. Set aside.
- Fry the Tofu: Heat 1/2 cup vegetable oil in a frying pan or wok over medium heat. Add the tofu cubes and fry for 3-4 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
- Blanch the Bean Sprouts: Bring a small pot of water to a boil. Add the bean sprouts and blanch for 30 seconds, then drain and plunge into ice water to stop cooking. Drain again and set aside.
- Cook the Vermicelli: Cook the rice vermicelli according to package instructions (usually by soaking in hot water for 3-5 minutes or boiling for 2 minutes). Drain and rinse under cold water to prevent sticking. Set aside.
- Slice the Cucumber: Peel the cucumber and slice into thin rounds. Set aside for assembly.
Pro Tip: Fry the tofu until it’s golden and slightly crispy on the outside—it adds a delightful texture to the dish. If you prefer a healthier option, you can pan-fry with less oil or bake at 200°C (400°F) for 20 minutes, flipping halfway.
Step 2: Make the Peanut Sauce
The peanut sauce is the star of Ketoprak, delivering its signature rich, nutty flavor.
- Prepare the Peanuts: If using roasted peanuts, grind them into a coarse paste using a mortar and pestle or food processor. If using peanut butter, skip this step.
- Make the Spice Paste: In a mortar and pestle or food processor, blend garlic and red chilies into a smooth paste. If you prefer a milder sauce, remove the seeds from the chilies or reduce the quantity.
- Sauté the Paste: Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add the garlic-chili paste and sauté for 2-3 minutes until fragrant and slightly golden.
- Combine Ingredients: Add the ground peanuts (or peanut butter), palm sugar, tamarind paste mixture, and salt to the pan. Stir to combine, then gradually add 200ml water, stirring constantly to create a smooth sauce. Simmer for 3-5 minutes until the sauce thickens slightly and the flavors meld.
- Adjust Consistency and Taste: If the sauce is too thick, add a bit more water (1 tablespoon at a time) until it reaches a pourable consistency. Taste and adjust with more salt, sugar, or tamarind for balance. The sauce should be nutty, slightly sweet, savory, and mildly spicy.
Pro Tip: For a smoother sauce, blend the final mixture in a food processor after cooking. If you like a chunkier texture, leave it as is.
Step 3: Prepare Garnishes
The garnishes add crunch and depth to Ketoprak, elevating the dish.
- Make Fried Shallots (Optional): If not using store-bought, thinly slice 2-3 shallots. Heat 1/4 cup vegetable oil in a small frying pan over medium heat. Fry the shallots for 5-7 minutes until golden and crispy, stirring frequently to avoid burning. Drain on paper towels.
- Prep Other Garnishes: Have kerupuk, sweet soy sauce, and lime wedges ready for serving.
Step 4: Assemble and Serve
Now, let’s bring Ketoprak together for a beautiful, flavorful plate.
- Arrange the Base: On each serving plate, place 4-5 slices of lontong, a small handful of cooked vermicelli, a portion of blanched bean sprouts, a few slices of cucumber, and 4-5 pieces of fried tofu.
- Add the Peanut Sauce: Drizzle a generous amount of warm peanut sauce over the top, ensuring all components are well-coated. You can also serve extra sauce on the side for dipping.
- Garnish: Sprinkle with fried shallots for crunch. Drizzle a teaspoon of sweet soy sauce (kecap manis) over the top for a touch of sweetness. Add a few pieces of kerupuk on the side or crumble them over the dish for extra texture.
- Optional Lime: Serve with lime wedges on the side for a fresh, zesty kick—encourage diners to squeeze a bit of lime juice over their plate.
Serving Tip: Ketoprak is best enjoyed fresh, with the peanut sauce warm and the vegetables crisp. Toss everything together before eating to mix the flavors and textures.
Tips for Success
- Lontong Substitute: If lontong isn’t available, you can use ketupat (another type of rice cake) or even steamed rice in a pinch, though the texture won’t be as chewy.
- Tofu Texture: For extra flavor, marinate the tofu in a mixture of soy sauce and garlic for 15 minutes before frying.
- Peanut Sauce Variations: Add a teaspoon of shrimp paste (terasi) to the spice paste for an authentic umami kick, or use cashew butter for a twist if you’re allergic to peanuts.
- Make Ahead: The peanut sauce can be made a day in advance and refrigerated. Reheat gently with a splash of water to restore its consistency. Fry the tofu and prepare garnishes just before serving for maximum crispness.
- Storage: Store leftover components separately in airtight containers in the fridge for up to 2 days. Reheat the peanut sauce and tofu before assembling; avoid reheating bean sprouts to maintain their crunch.
Nutritional Information (Per Serving, Approximate)
- Calories: 350-400 kcal (varies by portion and frying oil)
- Protein: 15g
- Fat: 20g
- Carbohydrates: 35g
- Sodium: 600mg
Ketoprak is a delightful taste of Jakarta’s street food culture, blending simple ingredients into a dish that’s bursting with flavor and texture. Whether you’re enjoying it as a quick lunch or sharing it with friends, this recipe captures the essence of Indonesian comfort food. Need help finding kecap manis or adjusting the spice level? Let me know, and I’ll guide you through it. Happy cooking, and selamat makan!
