Indonesian
Ketoprak
Ketoprak is a Jakarta-style plate of lontong, fried tofu, rice vermicelli, bean sprouts, and cucumber dressed in a freshly ground peanut sauce. The sauce should be balanced with garlic, chilies, palm sugar, tamarind, and kecap manis, then finished with crisp kerupuk.
Ingredients
- Lontong or ketupat, sliced300g
- Firm tofu250g
- Rice vermicelli80g
- Bean sprouts120g
- Cucumber, thinly sliced1 small
- Roasted or fried peanuts120g
- Garlic2 cloves
- Bird's eye chilies2 to 4
- Palm sugar, finely shaved1 1/2 tbsp
- Tamarind water2 tbsp
- Kecap manis3 tbsp
- Warm water120ml
- Salt1/2 tsp
- Cooking oil, for fryingas needed
- Fried shallots2 tbsp
- Kerupuk or emping2 handfuls
Method
- Cut the tofu into thick slices or cubes, pat dry, and sprinkle lightly with a pinch of salt.
- Heat enough oil for shallow frying and fry the tofu until golden on the outside, then drain and cut into bite-size pieces.
- Soak the rice vermicelli in hot water until tender, then drain well.
- Blanch the bean sprouts in boiling water for 20 to 30 seconds, then drain so they stay crisp.
- In a cobek or mortar, grind the garlic, chilies, salt, and palm sugar into a smooth paste.
- Add the peanuts and pound until mostly fine but still slightly textured.
- Mix in the tamarind water, kecap manis, and warm water a little at a time until the peanut sauce is thick, glossy, and pourable.
- Divide the sliced lontong, fried tofu, rice vermicelli, bean sprouts, and cucumber between two plates.
- Spoon the peanut sauce generously over each plate.
- Finish with extra kecap manis if desired, fried shallots, and kerupuk served on the side or tucked into the sauce.
Common questions
Can I substitute lontong or ketupat if I can’t find it?
Yes. Use firm compressed rice cakes, plain steamed rice pressed into a bowl, or even cubed day-old rice shaped into rough patties. Keep the pieces firm so they hold up under the thick peanut sauce.
How long does ketoprak take to make from start to finish?
Plan for about 30–40 minutes. The longest steps are frying the tofu, soaking the vermicelli, and making the peanut sauce. If your tofu is already cooked and peanuts are ground, it can be faster.
What are the most common mistakes when making ketoprak?
The biggest issues are watery peanut sauce, soggy vegetables, and underseasoned sauce. Drain the noodles well, blanch bean sprouts very briefly, and add warm water to the sauce slowly so it stays thick and glossy.
How should I store leftovers and for how long?
Store the components separately in airtight containers. The peanut sauce keeps 2–3 days in the fridge; tofu, noodles, and vegetables are best used within 1 day. Reheat the sauce gently and add a little water if it thickens.
How should ketoprak be served for the best texture?
Serve it immediately after assembling so the tofu stays crisp and the vegetables stay fresh. Spoon the sauce over just before eating, then finish with extra kecap manis, fried shallots, and kerupuk for crunch.