Ketoprak - Indonesian Peanut Salad

Ingredients

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 2 cups (200g) bean sprouts 2 cups (200g) bean sprouts
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 1 cucumber, julienned 1 cucumber, julienned
• 4 lettuce leaves, torn 4 lettuce leaves, torn
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 tablespoons fried shallots, for garnish 4 tablespoons fried shallots, for garnish
• For the peanut sauce: For the peanut sauce:
• 150g (1 cup) roasted peanuts 150g (1 cup) roasted peanuts
• 2 cloves garlic 2 cloves garlic
• 2 red chilies, seeds removed 2 red chilies, seeds removed
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 1 cup (240ml) water 1 cup (240ml) water

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a blender or food processor, combine the roasted peanuts, garlic, red chilies, palm sugar, tamarind juice, and water. Blend until smooth and creamy. Set aside.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove from the pan and set aside.
4. 4.
   In a large mixing bowl, combine the cooked rice noodles, bean sprouts, shredded cabbage, cucumber, and torn lettuce leaves. Toss gently to mix.
5. 5.
   Pour the peanut sauce over the noodle mixture and toss until well coated.
6. 6.
   Divide the Ketoprak into individual serving bowls. Top with crispy tofu and garnish with fried shallots.
7. 7.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles. Overcooking can result in mushy noodles.
• Tofu — To achieve a crispy texture, it is recommended to press the tofu before cooking to remove excess moisture. Simply place the tofu between paper towels and place a heavy object on top for 15-20 minutes.

Tips & Tricks

• For a spicier version, add more red chilies to the peanut sauce.
• Customize the vegetables according to your preference. You can add sliced bell peppers, carrots, or even blanched green beans.
• To save time, you can use store-bought fried shallots instead of making them from scratch.
• If you prefer a milder flavor, reduce the amount of palm sugar in the peanut sauce.
• Serve Ketoprak with a squeeze of fresh lime juice for an extra tangy kick.

Serving advice

Ketoprak is best served fresh and at room temperature. It can be enjoyed as a standalone dish or as part of a larger Indonesian feast. Serve it with a side of shrimp crackers for an authentic touch.

Presentation advice

To make the dish visually appealing, arrange the colorful vegetables and tofu on top of the noodles. Drizzle some extra peanut sauce on the top and sprinkle fried shallots for an added crunch. Garnish with a sprig of fresh cilantro or Thai basil for a pop of green.