Ketoprak (Tofu & Rice Cake Salad in Peanut Sauce)
1 (250 grams) white chinese tofu
½ teaspoon salt
2 cloves garlic,crushed
150 ml water
5 rice cakes, cut into pieces
100 grams mung bean sprouts,soaked in hot water
100 grams rice vermicelli,soaked in hot water
2½ tablespoons sweet soy sauce
2 tablespoons crispy shallotfor topping
50 grams cassava starch crackers,fried
cooking oil for frying
peanut sambal ingredients:
10 tablespoons peanut,fried
5 bird’s eye chili peppers
10 cloves garlic
2½ teaspoons salt
100 grams brown palm sugar
1 teaspoon tamarind juicefrom 1 teaspoon tamarind dissolved in 1 tablespoon water
250 ml water
1. Soak white tofu in the mixture of salt, garlic, and water. Fry it until golden brown. Cube it.
2. Peanut sambal: grind bird’s eye chili peppers, garlic, fried peanut, salt, and brown sugar. Add in water and tamarind juice. Stir it well.
3. Put rice cake, tofu, mung bean sprouts, rice vermicelli, and peanut sambal on a plate. Add in sweet soy sauce. Sprinkle crispy shallot on top of it.
4. Ketoprak (Tofu & Rice Cake Salad in Peanut Sauce) is ready to serve with cassava starch crackers.