Ketoprak Bandung Recipe

Ingredients with Measurements:
- 200g rice vermicelli
- 200g bean sprouts
- 100g fried tofu, sliced
- 50g fried shallots
- 50g peanut sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon tamarind juice
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon shrimp paste
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 2 lime wedges

Special equipment needed:
- None

Step-by-step instructions:

1. Soak rice vermicelli in hot water for 5 minutes or until soft. Drain and set aside.
2. Blanch bean sprouts in boiling water for 1 minute. Drain and set aside.
3. In a pan, heat vegetable oil over medium heat. Add garlic, red chilies, and shrimp paste. Stir-fry until fragrant.
4. Add peanut sauce, sweet soy sauce, tamarind juice, palm sugar, salt, and chili powder. Stir until well combined.
5. Add water if the sauce is too thick. Simmer for 5 minutes.
6. Arrange rice vermicelli, bean sprouts, and fried tofu on a plate.
7. Pour the peanut sauce over the top.
8. Garnish with fried shallots and sliced red chilies.
9. Serve with lime wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- None
Serving size:
- 2-3 servings

Nutritional information:
- Calories per serving: 400
- Total fat: 20g
- Total carbohydrates: 45g
- Protein: 15g

Substitutions for ingredients:
- Rice vermicelli can be substituted with other types of noodles.
- Bean sprouts can be substituted with other types of sprouts.
- Fried tofu can be substituted with boiled or grilled tofu.
- Peanut sauce can be substituted with other types of sauce.

Variations:
- Add boiled potatoes or boiled eggs to the dish.
- Use different types of vegetables such as cucumber, lettuce, or cabbage.

Tips and tricks:
- To make the peanut sauce smoother, blend the ingredients in a blender.
- Adjust the amount of chili powder and red chilies according to your preference.

Storage instructions:
- Store leftover peanut sauce in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
- Reheat the peanut sauce in a saucepan over low heat until warm.

Presentation ideas:
- Arrange the ingredients neatly on a plate.
- Drizzle the peanut sauce over the top in a zigzag pattern.

Garnishes:
- Fried shallots and sliced red chilies.

Pairings:
- Serve with Indonesian tea or iced tea.

Suggested side dishes:
- None

Troubleshooting advice:
- If the peanut sauce is too thick, add water to thin it out.

Food safety advice:
- Make sure to cook the bean sprouts and tofu thoroughly.

Food history:
- Ketoprak is a traditional Indonesian dish that originated from Jakarta.

Flavor profiles:
- Salty, sweet, sour, and 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: Spicy, Savory, Tangy, Aromatic, Fragrant