Move over, satay! Ketoprak also features a beautiful peanut sauce, with accompaniments like tofu and egg!
- 100 g cooked vermicelli
- 1 cooked rice cake (ketupat), quartered into triangles
- 1 big fried yellow tofu, diced
- 50 g blanched beansprouts
- 1 hardboiled egg, halved
- 1 Japanese cucumber, finely sliced
- 6-7 birds eye chillies
- 4 cloves of garlic
- 250 g of roasted peanuts
- 250 g of roasted cashew nuts
- 100 g palm sugar
- 1 tbsp kecap manis
- 2 tbsp tamarind paste
- ½ cup water
- micro greens
- edible flowers
- fried shallots
- rainbow coloured onion crackers (krupuk kampung)
- Kecap manis
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blend the ingredients for the peanut sauce to a smooth paste. If needed, you can add a splash more water to help it liquidise.
To plate, smear some peanut sauce on a plate, and arrange the cooked, cut ingredients on the top. Garnish with micro greens, edible flowers, fried shallots and onion crackers. Serve with extra kecap manis on the side.