Ingredients with Measurements:
- 200g rice vermicelli
- 200g bean sprouts
- 100g tofu, cut into small cubes
- 100g tempeh, cut into small cubes
- 2 boiled eggs, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 1 tablespoon sweet soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- Salt to taste
- Water
Special equipment needed:
- Large pot
- Wok or frying pan
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Soak the rice vermicelli in hot water for 5 minutes until soft. Drain and set aside.
2. Blanch the bean sprouts in boiling water for 1 minute. Drain and set aside.
3. In a wok or frying pan, heat the vegetable oil over medium heat. Add the garlic and red chilies and sauté until fragrant.
4. Add the tofu and tempeh and stir-fry until golden brown.
5. Add the sweet soy sauce, tamarind paste, palm sugar, and salt. Stir until the sugar dissolves.
6. Add 1/2 cup of water and bring to a boil. Reduce the heat and let it simmer for 5 minutes.
7. In a mixing bowl, mix the rice vermicelli and bean sprouts with the tofu and tempeh mixture.
8. Divide the mixture into serving bowls and top with sliced boiled eggs.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
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.
- Tofu and tempeh can be substituted with chicken or shrimp.
Variations:
- Add sliced cucumber or lettuce for extra crunch.
- Use peanut sauce instead of sweet soy sauce for a different flavor.
- Add fried shallots for extra flavor.
Tips and tricks:
- Soak the rice vermicelli in hot water to prevent it from becoming mushy.
- Blanch the bean sprouts to make them tender but still crispy.
- Use a non-stick wok or frying pan to prevent the tofu and tempeh from sticking.
Storage instructions:
Ketoprak Bantul 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 bowl with the sliced boiled eggs on top.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Ketoprak Bantul pairs well with iced tea or coconut water.
Suggested side dishes:
Serve with krupuk (Indonesian crackers) or emping (Indonesian chips).
Troubleshooting advice:
- If the tofu and tempeh are too dry, add more water to the mixture.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the tofu and tempeh until golden brown to ensure they are cooked through.
Food history:
Ketoprak Bantul is a popular street food in Yogyakarta, Indonesia. It is named after the Bantul district in Yogyakarta.
Flavor profiles:
Ketoprak Bantul has a sweet and savory flavor with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indonesian