Ingredients with Measurements:
- 200g rice vermicelli noodles
- 200g bean sprouts
- 1 cucumber, sliced
- 2 potatoes, boiled and sliced
- 2 hard-boiled eggs, sliced
- 100g tofu, fried and sliced
- 50g krupuk (Indonesian crackers)
- 2 tbsp sweet soy sauce
- 2 tbsp peanut butter
- 2 tbsp tamarind juice
- 1 tbsp palm sugar
- 2 cloves garlic, minced
- 2 red chilies, chopped
- 1 tbsp vegetable oil
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the rice vermicelli noodles in hot water for 5-10 minutes until soft. Drain and set aside.
2. Blanch the bean sprouts in boiling water for 1-2 minutes. Drain and set aside.
3. In a small bowl, mix together the sweet soy sauce, peanut butter, tamarind juice, and palm sugar until well combined. Set aside.
4. In a pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped red chilies and sauté until fragrant.
5. Add the sliced potatoes and tofu to the pan and stir-fry for 2-3 minutes.
6. Add the cooked rice vermicelli noodles and bean sprouts to the pan and stir-fry for another 2-3 minutes.
7. Pour the peanut sauce over the noodle mixture and stir until well combined.
8. Serve the Ketoprak Padang in a bowl, topped with sliced cucumber, hard-boiled eggs, and krupuk.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 20g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Rice vermicelli noodles can be substituted with any other type of noodles.
- Bean sprouts can be substituted with shredded cabbage or carrots.
- Tofu can be substituted with chicken or shrimp.
Variations:
- Add chopped peanuts or fried shallots as a garnish.
- Use different types of crackers, such as emping or kerupuk udang.
- Add sliced green onions or cilantro for extra flavor.
Tips and tricks:
- Soak the rice vermicelli noodles in hot water to prevent them from becoming mushy.
- Blanch the bean sprouts quickly to retain their crunchiness.
- Use a non-stick pan to prevent the noodles from sticking to the bottom.
Storage instructions:
- Ketoprak Padang is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- Ketoprak Padang can be reheated in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the Ketoprak Padang in a bowl with the toppings arranged neatly on top.
Garnishes:
- Sliced cucumber, hard-boiled eggs, and krupuk.
Pairings:
- Ketoprak Padang pairs well with Indonesian iced tea or a cold beer.
Suggested side dishes:
- None
Troubleshooting advice:
- If the noodles become too dry, add a little bit of water or chicken broth to the pan.
Food safety advice:
- Make sure all ingredients are cooked thoroughly before serving.
Food history:
- Ketoprak Padang is a popular street food in Padang, Indonesia. It is a variation of the traditional Ketoprak dish, which originated in Jakarta.
Flavor profiles:
- Ketoprak Padang is a sweet and savory dish with a nutty flavor from the peanut sauce.
Serving suggestions:
- Serve the Ketoprak Padang 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