Ketoprak

🛒 Ingredients

• Lontong (Compressed rice cake) 100 g · 133 kcal
• Fried Tofu 70 g · 88 kcal
• Fried Tempeh 40 g · 96 kcal
• Rice Vermicelli Noodles 40 g · 48 kcal
• Bean Sprouts 30 g · 10 kcal
• Cucumber 30 g · 5 kcal
• Cabbage 30 g · 10 kcal
• Hard-Boiled Egg 50 g · 70 kcal
• Roasted Peanuts 40 g · 224 kcal
• Garlic 5 g · 7 kcal
• Red Chili 5 g · 2 kcal
• Palm Sugar 8 g · 30 kcal
• Tamarind Paste 5 g · 10 kcal
• Krupuk (Indonesian crackers) 10 g · 47 kcal
• Fried Shallots 5 g · 20 kcal

👨‍🍳 Instructions

1. Prepare the peanut sauce: Grind roasted peanuts with garlic, red chili, palm sugar, tamarind paste, and a pinch of salt. Add warm water gradually until a thick, smooth sauce forms.
2. Cook the rice vermicelli noodles according to package instructions, then drain and set aside. Blanch bean sprouts and thinly slice cabbage and cucumber.
3. Fry the tofu and tempeh until golden brown and crispy; cut into bite-sized pieces. Slice the hard-boiled egg.
4. To assemble, arrange lontong, rice vermicelli, bean sprouts, cucumber, cabbage, fried tofu, fried tempeh, and sliced egg on a plate. Generously pour the peanut sauce over all ingredients.
5. Garnish with krupuk (Indonesian crackers) and fried shallots before serving immediately.