This is a kind of salad-ish dish most commonly identitied with Jakarta-style cooking. Here’s a picture. You notice in this recipe the fact that fresh vegetables are not eaten raw, even if they are served cold. In many ways, it resembles gado-gado, but contains different ingredients. Of course, as with any recipe that we’ve found, there are probably 50 different ways that you could make it, but this is the one that we tried, and it was excellent.
You’ll also note the peanut sauce recipe here. This is what peanut sauce is supposed to taste like.
1 package dried cellophane noodles
1 cup bean sprouts
1 cup chopped green beans, chopped in half
4 hard boiled eggs, sliced
1 block firm tofu, cut into 1 cm cubes
10 shallots, thinly sliced
oil for frying
3 tablespoons raw peanuts (no shells or skins; you can find these at natural food stores)
3 cloves garlic, whole
3 red chilies, chopped
1 teaspoon white vinegar
1 teaspoon palm sugar
1 tablespoon kecap manis, or to taste
First, heat the oil in a deep skillet or wok until hot. Add the tofu and deep fry until golden, then remove and drain. Place the raw peanuts in the oil and deep fry until golden or golden brown (depending on your tastes), then remove and drain. Then, fry the shallots until golden and crispy, and remove and drain.
Heat a pot of water to boiling. Add the peeled whole garlic and boil for one minute. Remove and chop the garlic and combine with the chilies, peanuts, and sugar in a mortar and pestle or food processor. Process/mash until almost totally smooth, but not quite (you want a bit of texture). Add kecap manis and vinegar, and then add water to form a thick but pourable sauce. Add salt to taste.
Return the water to boiling, then add green beans and boil for one minute. Remove and drain. Repeat with the bean sprouts, only boiling for five seconds or so. Add the noodles to the water and cook until done. Remove and drain.
Arrange the noodles, sliced eggs, beans, tofu, and sprouts on a plate, and sprinkle with the fried shallots. Serve with the peanut sauce on the side.
Ron January 11, 2009
The receipe is totally inaccurate.
1. Cellophane noodles is not the noodle for Ketoprak, you have to use vermecelli.
2. You MUST use garlic, not shallot.
3. I have never known any Ketoprak with green beans and boiled egg.