Ketoprak

Western Java

Garnish

  • vegetable oil for deep frying
  • 2 eggs, beaten
  • 1 medium (50 gr.) yellow onion, thinly sliced
  • Celery leaves, for garnish
Main Ingredients

  • 1 lb. (500 gr.) tofu, well drained
    and cut in 1/2 inch cubes
  • 3-1/2 oz. (100 gr) narrow rice noodles
  • 1/2 lb. (250 gr.) bean sprouts

Peanut Sauce

  • 1/2 Tb. lemon juice
  • 1/2 cup sweet soy sauce
  • 1/2 cup natural peanut butter,
    i prefer crunchy style
  • 1/2 tsp. salt, or to taste
  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.
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