Ketoprak
In this recipe
About this recipe
Ketoprak is a Betawi plate of lontong, bean sprouts, fried tofu, and soft vermicelli under peanut sauce and a ribbon of kecap manis.
It is lighter than a heavy curry yet filling enough for lunch. Most components can be bought ready-made on busy days.
Cut the lontong into medium pieces so sauce and soy coat every bite without turning the plate mushy.
Prep & cook time
- Prep20 minutes
- Cook10 minutes
- Total30 minutes
- Servings2 servings
- LevelEasy
Tools you need
- Pot for blanching
- Mixing bowl
- Serving plates
Ingredients
- 1–2 lontong, sliced
- 200 g fried tofu, cubed
- 2 cups bean sprouts, blanched
- 100 g rice vermicelli, soaked until soft
- 1 cup thick peanut sauce
- 2 tablespoons sweet soy sauce
- Fried shallots and crackers, for topping
Directions
- Blanch bean sprouts briefly; drain. Soften vermicelli in hot water; drain.
- Arrange lontong, tofu, sprouts, and vermicelli on plates.
- Spoon peanut sauce over the top.
- Drizzle sweet soy sauce.
- Scatter fried shallots and crush crackers over the plate.
- Toss lightly at the table and eat at once.
Kitchen tips
- Warm the peanut sauce slightly for better aroma.
- Use extra-firm tofu so it stays bouncy.
- A squeeze of lime brightens a heavy sauce.
- Make it a bigger meal with a boiled egg.
Serve with
- Kerupuk
- Sambal
- Iced tea
How to store
Components keep 2 days separately. Do not store fully dressed plates.
Common mistakes
- Soggy vermicelli from over-soaking.
- Too much kecap manis drowning the peanut flavor.
- Cold, stiff peanut sauce that does not coat.