Ketoprak Jakarta recipe: beansprouts, vermicelli, and tofu salad with peanut sauce

Spread the love
  • 32
    Shares

Ketoprak Jakarta is one of Indonesian street food that I always miss since I moved to the UK. I used to buy this unique salad every weekend. 

In Indonesia, there are food sellers who go around the housing estates offering their food. And ketoprak is one of the most popular food items offered by those sellers in the Jakarta area. Hence, the name is Ketoprak Jakarta. I doubt you can find this special salad outside Jakarta. 

Mind you, if you travel to Indonesia, you’ll find different food choices in every region. Because each area has its own traditional and popular food. 


This post may contain affiliate links. If you click and make any purchase through the links, I may get a small commission without any extra cost to you. Check our disclosure policy for more info.


Ketoprak Jakarta

What is Ketoprak?

Ketoprak is a traditional salad from the Jakarta area. Its main ingredients are lontong/ ketupat, beansprouts, rice vermicelli, and tofu. And its dressing is made of garlicky and spicy peanut sauce.

Unlike the western salad, many of Indonesian salads use hard-boiling rice (or some people in the west call it rice cake) that is called lontong or ketupat.

The difference between lontong and ketupat lies in how you wrap before you cook the rice. 

Lontong uses banana leaves that are rolled into a cylinder and you put the rice in that cylinder tube. Whilst ketupat uses palm leaves that are woven into a sort of diamond shape pouch. Both lontong and ketupat are cooked by boiling in water for long hours. It normally takes 2-3 hours to boil them. It depends on how big your lontong/ ketupat is and how many lontong/ketupat you put in the pot.

So when I moved to the UK I couldn’t make my favourite ketoprak. Not only I didn’t know the recipe, but I couldn’t make lontong or ketupat either. I thought I needed at least a banana leaf to make lontong. And banana leaves are so expensive. 

It was when my mom visited me several months later that I learned a way to make lontong. A sort of copycat lontong using a plastic food bag. And of course, she also taught me her ketoprak Jakarta recipe. 

Since then, whenever I feel like having ketoprak I can always make it pretty much right away. Because it’s sooooo easy to make it. You’ll love it 😉.

Beansprout and vermicelli salad with peanut sauce

How to make Ketoprak

Apart from boiling the lontong and frying the tofu, you don’t really have to cook to make ketoprak. To make lontong, you can check my post here.

When you have your lontong ready, you can fry your tofu that has been diced. And set it aside.

Then you soak your vermicelli in hot boiling water for 3 minutes. Drain it and set aside.

To make the peanut sauce, you can use roasted and salted peanuts – ready-made from the shop. And of course, if you want, you can use raw peanuts and fry them yourself. The taste of the sauce may differ slightly. Because the deep-fried peanuts have a distinguished smell of fried-stuff. It’s kind of rich aroma. But I’m okay with the roasted peanuts’ smell. 

Anyway, you grind 200 grams of peanuts together with 1-2 bird’s eye chillies, 2 cloves of garlic, 1 tablespoon of brown sugar, and ½ teaspoon of salt by using pestle and mortar, or a food processor. When the peanuts become a thick paste, add the 1-2 tablespoon of lime juice. And add the water little by little. I used about 1 cup of water. But you may want to use less or more water until you get a smooth runny sauce which is as thick as double cream.

Taste the sauce. It should taste rich, spicy, garlicky, sweet, and salty all at the same time. 

The last thing you want to prepare is prawn crackers. But this one is optional. Traditionally Jakartan people use onion crackers – the crackers that are made of rice and have onion flavour. But you can use white prawn crackers. You can even use the ready-made ones from the shop! 

So now you have everything ready to assemble.

Cut the lontong in small squares and arrange them on a plate. Put some vermicelli over the lontong. And add beansprouts and tofu on top of it.

Pour the peanut sauce generously over the vegetables and lontong. Then drizzle some sweet soy sauce and garnish with the crackers. Enjoy.

Ketoprak Jakarta Recipe

Ketoprak Jakarta

Yield: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A traditional salad from Jakarta region that uses beansprouts, vermicelli, lontong/ketupat, and tofu. It's served with garlicky and spicy peanut sauce. The dish is popular as street food that can be enjoyed any time of day, as a snack or a meal.

Ingredients

  • 300 grams Ready-cooked lontong (see the note).
  • 150 grams Beansprouts.
  • 50 grams Vermicelli.
  • 150 grams Extra-firm tofu.
  • 200 grams Roasted & salted peanuts (see the notes).
  • 2 Bird's eye chillies or 1 teaspoon chilli powder (see the note).
  • 2 cloves. Garlic.
  • 1 tbsp. Brown sugar. (see the note).
  • ½ tsp Salt.
  • 1-2 tbsp Lime juice.
  • 1 cup Water.
  • ¼ cup. Indonesian Sweet soy sauce.
  • Prawn crackers (optional).

Instructions

  1. Using pestle and mortar, or a food processor, grind the peanuts, chilli, garlic, sugar, and salt until almost like a paste.
  2. Add the lime juice in. And then put the water into the paste little by little and carefully you mix and stir it. You want the paste to be as thick as double cream. Not too runny nor too thick. So you may want to use more or less water than the recipe. Set aside.
  3. Put the vermicelli in a mixing bowl, pour boiling water from the kettle over it and let the vermicelli soaked in the water for about 3 minutes.
  4. Then drain the vermicelli, set aside.
  5. Wash and rinse the beansprouts. Set aside.
  6. Cut the tofu into dice and deep fry them for about 6-10 minutes until the outer skin looks a bit golden. Set aside.
  7. Cut the lontong into small squares. 
  8. Take a serving plate. 
  9. Arrange the lontong on a plate. Then add the vermicelli on the top, and scatter the beansprouts and tofu over it.
  10. Lastly, pour the peanut sauce generously and drizzle with some sweet soy sauce.
  11. If using, garnish with prawn crackers.
  12. Enjoy.

Notes

  • Although lontong is one of the main ingredients of ketoprak, some people may not like it. So if you think you won’t like it, you’re more than welcome to skip it.
  • For the sauce, you can use roasted salted peanuts. Or you can deep fry raw peanuts yourself. If you decide to fry the peanuts, pour hot boiling water over the peanuts before frying. Then drain it. And when you fry, make sure you keep stirring as you fry. Otherwise, the nuts won’t be evenly cooked. And when you use the fried peanuts, you may want to add more salt to the sauce. 
  • If you don’t have fresh chillies, you can substitute it with chilli powder. I would put 1 teaspoon chilli powder. But use as much as you like. Because some chilli powder can be hotter than some others. So be mindful with that.
  • Ideally, you use brown sugar. But if you don’t have it, you don’t have to worry. Just use the normal sugar but make sure you have a proper Indonesian sweet soy sauce 😊.

Nutrition Information
Yield 4 Serving Size 1 Amount Per Serving Calories 265Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 1376mgCarbohydrates 40gFiber 2gSugar 16gProtein 9g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Did you try the recipe?

Share how you like the recipe in the comments below and show a picture of your creation

Related posts

Thank you for reading the post. I hope you enjoy it and will try the recipe. If you do try the recipe, please leave in the comments about how you like it? Or perhaps you do some tweaks that make your ketoprak more interesting? 

Do share the post and pin it on your Pinterest. And don’t forget to check my other recipes that you may equally like.

Spread the love
  • 32
    Shares

Leave a Reply

Your email address will not be published. Required fields are marked *

Close
So Yummy Recipes © Copyright 2020. All rights reserved.
Close