Jakarta-Style Vermicelli Salad

Ketoprak

Ingredients

Base: 200g rice vermicelli, 200g bean sprouts, 200g fried tofu (cubed), 2 hard-boiled eggs (quartered), 100g rice crackers. Peanut Sauce: 1 cup roasted peanuts, 3 garlic cloves, 4 red chilies, 2 tbsp palm sugar, 1 tbsp tamarind, 1 tsp salt, 1 1/2 cups water. Garnish: Fried shallots, celery leaves, sweet soy sauce, lime wedges.

Detail Steps and Procedure

1. Prepare Vermicelli: Soak rice vermicelli in hot water 5 minutes until soft. Drain, set aside.

2. Blanch Bean Sprouts: Boil water, blanch bean sprouts 30 seconds. Drain, cool.

3. Fry Tofu: Cube tofu, fry until golden and puffed. Drain.

4. Make Peanut Sauce: Blend peanuts, garlic, chilies with 1/2 cup water until coarse. Cook in saucepan with remaining water, palm sugar, tamarind, salt 8-10 minutes until thickened.

5. Assemble: On each plate, layer vermicelli, bean sprouts, tofu.

6. Top: Place egg quarters around edges, sprinkle with crushed rice crackers.

7. Sauce: Pour generous amount of peanut sauce over.

8. Garnish: Sprinkle fried shallots, celery leaves. Drizzle with sweet soy sauce.

9. Serve: Serve immediately with lime wedges on side.

Related Recipes