Ingredients with Measurements:
- 1 pack of rice noodles
- 1 cup of bean sprouts
- 1 cup of long beans, cut into 2-inch pieces
- 1 cup of cabbage, thinly sliced
- 1 block of tofu, cut into small cubes
- 1/4 cup of peanuts, roasted and crushed
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- Salt to taste
Special equipment needed:
- Wok or large frying pan
- Mixing bowl
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10 minutes until soft. Drain and set aside.
2. In a mixing bowl, combine tamarind paste, palm sugar, and salt. Mix well and set aside.
3. Heat the oil in a wok or large frying pan over medium-high heat. Add garlic and red chilies, stir-fry until fragrant.
4. Add the tofu and stir-fry until golden brown.
5. Add the long beans and cabbage, stir-fry for 2-3 minutes until slightly wilted.
6. Add the rice noodles and bean sprouts, stir-fry for another 2-3 minutes.
7. Pour the tamarind sauce over the noodles and vegetables, stir-fry until well combined.
8. Serve the Ketoprak Kalimantan in a bowl, topped with crushed peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 10g
Carbohydrates: 28g
Fiber: 4g
Substitutions for ingredients:
- Rice noodles can be substituted with any type of noodles.
- Bean sprouts can be substituted with shredded carrots or cucumber.
- Long beans can be substituted with green beans or snap peas.
- Tofu can be substituted with tempeh or chicken.
Variations:
- Add shrimp or sliced beef for a non-vegetarian version.
- Use different types of vegetables such as bell peppers, broccoli, or cauliflower.
- Add a boiled egg or crispy fried shallots as a topping.
Tips and tricks:
- Soak the rice noodles in hot water to prevent them from sticking together.
- Use a non-stick wok or frying pan to prevent the tofu from sticking.
- Adjust the amount of chili according to your preference.
Storage instructions:
Ketoprak Kalimantan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Ketoprak Kalimantan in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Ketoprak Kalimantan in a bowl, garnished with sliced red chilies and chopped cilantro.
Garnishes:
Crushed peanuts, sliced red chilies, chopped cilantro, boiled egg, crispy fried shallots.
Pairings:
Ketoprak Kalimantan pairs well with a cold glass of iced tea or a refreshing cucumber salad.
Suggested side dishes:
Serve Ketoprak Kalimantan with a side of steamed rice or a bowl of clear vegetable soup.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or vegetable broth to the wok.
- If the vegetables are overcooked, reduce the cooking time or stir-fry them separately.
Food safety advice:
- Wash all vegetables thoroughly before cooking.
- Use a clean cutting board and knife to prevent cross-contamination.
- Make sure the tofu is cooked through before serving.
Food history:
Ketoprak Kalimantan is a traditional Indonesian dish that originated in Kalimantan, the Indonesian part of Borneo. It is a popular street food that is often sold by vendors in small food stalls.
Flavor profiles:
Ketoprak Kalimantan is a sweet and sour dish with a hint of spiciness. The tamarind sauce adds a tangy flavor to the dish, while the crushed peanuts provide a crunchy texture.
Serving suggestions:
Serve Ketoprak Kalimantan as a main dish for lunch or dinner. It is also a great option for a vegetarian meal.
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Region: Indonesian