Ketoprak Bali Recipe

Ingredients with Measurements:
- 1 package of rice noodles (8 oz)
- 1 cup of bean sprouts
- 1 cup of sliced cucumber
- 1 cup of sliced lettuce
- 1 cup of sliced cabbage
- 1 cup of boiled potatoes, cubed
- 1 cup of fried tofu, cubed
- 1 cup of Ketoprak Bali sauce (recipe below)
- 1/2 cup of fried shallots
- 1/2 cup of chopped peanuts

Ketoprak Bali Sauce:
- 1 cup of peanut butter
- 1/2 cup of sweet soy sauce
- 1/4 cup of tamarind juice
- 1/4 cup of water
- 2 cloves of garlic, minced
- 2 red chilies, chopped
- 1 tsp of salt

Special equipment needed:
- Large pot for boiling noodles
- Mixing bowl
- Blender or food processor

Step-by-step instructions:

1. Boil the rice noodles in a large pot of water for 3-4 minutes or until tender. Drain and rinse with cold water. Set aside.
2. In a mixing bowl, combine the bean sprouts, cucumber, lettuce, cabbage, boiled potatoes, and fried tofu.
3. In a blender or food processor, combine the peanut butter, sweet soy sauce, tamarind juice, water, garlic, red chilies, and salt. Blend until smooth.
4. Add the Ketoprak Bali sauce to the mixing bowl and toss to coat the vegetables and tofu.
5. Divide the rice noodles into serving bowls and top with the vegetable and tofu mixture.
6. Garnish with fried shallots and chopped peanuts.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 45g
Protein: 18g

Substitutions for ingredients:
- Rice noodles can be substituted with any type of noodles.
- Bean sprouts can be substituted with shredded carrots or sliced bell peppers.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Tamarind juice can be substituted with lime juice.

Variations:
- Add sliced chicken or shrimp for additional protein.
- Use different vegetables such as kale or spinach.
- Add a boiled egg on top for extra flavor.

Tips and tricks:
- Make sure to rinse the rice noodles with cold water to prevent them from sticking together.
- Use a high-quality peanut butter for the sauce.
- Adjust the amount of red chilies to your desired level of spiciness.

Storage instructions:
Ketoprak Bali is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a large bowl with the noodles on the bottom and the vegetable and tofu mixture on top. Garnish with fried shallots and chopped peanuts.

Garnishes:
Fried shallots and chopped peanuts.

Pairings:
Serve with a side of shrimp crackers or fried tofu.

Suggested side dishes:
Shrimp crackers or fried tofu.

Troubleshooting advice:
If the sauce is too thick, add more water or tamarind juice to thin it out.

Food safety advice:
Make sure to wash all vegetables thoroughly before using.

Food history:
Ketoprak Bali is a traditional Indonesian dish that originated in Bali.

Flavor profiles:
Savory, sweet, and slightly spicy.

Serving suggestions:
Serve as a main dish for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Indonesian

Taste: Savory, Spicy, Tangy, Aromatic, Umami