Sarawakian Style Ketoprak

Ingredients

In this Sarawakian adaptation of Ketoprak, we incorporate the distinct flavors of Sarawakian cuisine. We use Sarawak pepper, a prized spice known for its citrusy and floral notes, to add a unique twist to the dish. Additionally, we include laksa leaves, which lend a refreshing aroma to the peanut sauce. These additions enhance the overall flavor profile, giving the dish a Sarawakian touch. We alse have the original recipe for Ketoprak, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 2 cups (470ml) bean sprouts 2 cups (470ml) bean sprouts
• 1 cucumber, julienned 1 cucumber, julienned
• 2 hard-boiled eggs, sliced 2 hard-boiled eggs, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240g) roasted peanuts, finely ground 1 cup (240g) roasted peanuts, finely ground
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons sweet soy sauce 2 tablespoons sweet soy sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon Sarawak pepper 1 teaspoon Sarawak pepper
• 1 tablespoon laksa leaves, chopped 1 tablespoon laksa leaves, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the minced garlic and chopped red chili. Sauté until fragrant.
3. 3.
   In a blender, combine the roasted peanuts, water, tamarind paste, sweet soy sauce, palm sugar, Sarawak pepper, and laksa leaves. Blend until smooth.
4. 4.
   Add the peanut sauce to the pan with the garlic and chili. Cook over low heat, stirring occasionally, until the sauce thickens.
5. 5.
   In a separate pan, fry the tofu cubes until golden brown.
6. 6.
   To serve, divide the rice noodles among serving plates. Top with bean sprouts, cucumber, fried tofu, and sliced hard-boiled eggs. Drizzle the peanut sauce over the ingredients.
7. 7.
   Garnish with additional chopped laksa leaves and serve immediately.

Treat your ingredients with care...

• Rice noodles — Follow the package instructions for cooking time to achieve the desired texture. Do not overcook as they can become mushy.
• Tofu — Use firm tofu to ensure it holds its shape when fried. Press the tofu to remove excess moisture before frying for a crispier texture.
• Sarawak pepper — Use freshly ground Sarawak pepper for the best flavor. Adjust the amount according to your preference for spiciness.

Tips & Tricks

• For a spicier version, add more red chili to the peanut sauce.
• Customize the vegetable toppings based on personal preference. Other options include shredded cabbage, sliced bell peppers, or blanched water spinach.
• To save time, prepare the peanut sauce in advance and refrigerate. Reheat before serving.
• Add a squeeze of lime juice for a tangy kick.
• If Sarawak pepper is not available, you can substitute it with regular black pepper.

Serving advice

Serve Sarawakian Style Ketoprak as a main dish for lunch or dinner. It can be enjoyed on its own or accompanied by a side of prawn crackers or shrimp paste.

Presentation advice

Arrange the colorful ingredients in an appealing manner on the plate. Drizzle the peanut sauce generously over the dish, allowing it to cascade down the sides. Garnish with a sprinkle of chopped laksa leaves for a pop of freshness.