Ingredients with Measurements:
- 200 grams of rice vermicelli
- 200 grams of bean sprouts
- 100 grams of tofu, cut into small cubes
- 50 grams of tempeh, cut into small cubes
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- Salt to taste
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped peanuts
- 2 tablespoons of chopped celery leaves
Special equipment needed:
- None
Step-by-step instructions:
1. Boil the rice vermicelli and bean sprouts separately until cooked. Drain and set aside.
2. Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the tofu and tempeh cubes and stir-fry until golden brown.
4. Add the sweet soy sauce, tamarind paste, palm sugar, and salt. Stir well until the sauce is evenly distributed.
5. Add the cooked rice vermicelli and bean sprouts to the pan. Toss everything together until the sauce coats the noodles and vegetables evenly.
6. Transfer the Ketoprak Semarang to a serving plate. Sprinkle with fried shallots, chopped peanuts, and celery leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10 grams
- Total carbohydrates: 30 grams
- Protein: 10 grams
Substitutions for ingredients:
- Rice vermicelli can be substituted with any type of noodles.
- Bean sprouts can be substituted with any type of sprouts.
- Tofu and tempeh can be substituted with any type of protein.
Variations:
- Add boiled potatoes or boiled eggs for extra protein.
- Add sliced cucumber or tomato for freshness.
- Add chili paste or fresh chili for spiciness.
Tips and tricks:
- Make sure to drain the noodles and bean sprouts well to prevent the dish from becoming too watery.
- Use a non-stick pan to prevent the tofu and tempeh from sticking to the bottom.
- Adjust the sweetness and sourness of the sauce to your liking.
Storage instructions:
- Ketoprak Semarang can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Ketoprak Semarang in a microwave or on a stove over low heat until warm.
Presentation ideas:
- Serve the Ketoprak Semarang on a banana leaf for a traditional touch.
- Garnish with additional fried shallots, chopped peanuts, and celery leaves.
Garnishes:
- Fried shallots, chopped peanuts, and celery leaves.
Pairings:
- Ketoprak Semarang pairs well with Indonesian iced tea or coconut water.
Suggested side dishes:
- None
Troubleshooting advice:
- If the dish becomes too watery, add more noodles or bean sprouts to absorb the excess liquid.
Food safety advice:
- Make sure to cook the tofu and tempeh thoroughly to prevent foodborne illness.
Food history:
- Ketoprak Semarang is a traditional Indonesian dish that originated from Semarang, a city in Central Java.
Flavor profiles:
- Ketoprak Semarang is sweet, sour, and savory with a hint of nuttiness from the peanuts.
Serving suggestions:
- Serve the Ketoprak Semarang as a main dish for lunch or dinner.
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Region: Indonesian