Ketoprak

Ketoprak (Indonesian Rice, Noodle and Tofu Salad with Peanut Sauce)

A beloved street-food salad from Jakarta, Ketoprak combines compressed rice cakes, rice vermicelli, blanched cabbage and fried tofu, all tossed in a sweet-savory peanut sauce and topped with crispy krupuk and a drizzle of kecap manis.

Prep

20 min

Cook

25 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) cooked white rice, cooled, day-old rice works best; pressed into a thin layer and cut into squares
• •150 g (5¼ oz) dried rice vermicelli (bihun), or mung bean glass noodles
• •300 g (10½ oz) white cabbage, cored and shredded into 5 cm / 2 in pieces
• •200 g (7 oz) firm tofu, tahoo from an Asian grocer; fried until golden
• •100 g (3½ oz) raw peanuts, for the sauce, plus extra crushed for garnish
• •3 cloves garlic
• •2 whole red Thai chilies (cabe rawit), seeds in for heat, out for mild
• •1 tsp terasi (shrimp paste), toasted dry in a pan for 1 minute until fragrant; do not skip for authentic flavor
• •2 tbsp tamarind paste, mixed with 60 ml / 4 tbsp warm water and strained
• •3 tbsp kecap manis (sweet soy sauce), Bango or ABC brand
• •1 tsp fine salt, or to taste
• •200 ml (¾ cup + 1 tbsp) water, for thinning the sauce
• •8 pieces krupuk (Indonesian shrimp crackers), substitute: plain prawn crackers
• •2 stalks scallions, thinly sliced, for garnish

Steps

1. 1 Cook the rice: rinse 300 g / 10½ oz raw jasmine rice until water runs clear, then cook with 360 ml / 1½ cups water in a rice cooker or covered pot until tender. Spread evenly on a tray and let cool completely, then press firmly into a 1 cm / ½ in thick sheet and cut into 4 cm / 1½ in squares. (Many vendors fry these rice cakes briefly in oil until lightly crisp on both sides; home kitchens can skip this step for a softer texture.)
2. 2 Prepare the noodles: soak the rice vermicelli in hot water for 4–5 minutes until just pliable, then drain and rinse under cold water. Set aside in a bowl.
3. 3 Blanch the cabbage: bring a pot of water to a rolling boil, add the shredded cabbage, and cook for 1 minute only — it should stay bright green and crisp-tender. Drain and immediately plunge into ice water to stop the cooking, then drain again.
4. 4 Fry the tofu: pat the tofu very dry, cut into 2 cm / ¾ in cubes, and shallow-fry in 3 tbsp neutral oil over medium heat for 4–5 minutes, turning until all sides are golden and crisp. Drain on paper towels.
5. 5 Make the peanut sauce (bumbu kacang): dry-roast the peanuts in a pan over medium heat for 4–5 minutes until fragrant and lightly browned, then grind to a coarse paste in a mortar or food processor. Pound or blend the garlic, chilies and toasted terasi to a paste, then combine with the peanuts, tamarind water, kecap manis, salt and 200 ml / ¾ cup water. Simmer gently for 4 minutes, stirring, until thickened to a pourable consistency; loosen with a splash of water if it tightens too much. Keep warm.
6. 6 Assemble: in each of 4 bowls, layer a handful of noodles, several pieces of pressed rice, a generous mound of cabbage, and 4–5 cubes of fried tofu.
7. 7 Spoon 3–4 tablespoons of warm peanut sauce over each serving and toss gently so every strand is coated.
8. 8 Top each bowl with crushed raw peanuts, sliced scallions, and 2 krupuk broken into shards (fried in a tablespoon of hot oil for 2–3 seconds until they puff and curl). Serve immediately while the krupuk is still crisp.