Sunday, July 13, 2008

Ketoprak (Vermicelli with Peanut Sauce Recipe)

Ketoprak Recipe
Ingredients:
8 pieces bean curd (5 x 5cm)
sweet soy sauce to taste
2 whole lontong, 20 x 3cm, sliced round (refer More Indonesian Recipes below)
100g dried vermicelli, blanched, drained
150g bean sprouts, tailed, blanched, drained
fried shallots
Chinese parsley, chopped
100g tapioca crackers/melinjo nut crackers

Spices (ground):
3 cloves garlic
5 bird's eye chilies
2 red chilies
50g peanuts, roasted/fried
1-2 teaspoons vinegar
50cc water

Directions:
Fry bean curd until golden brown, then drain and chop finely. Mix ground spices and add sweet soy sauce. To serve, arrange lontong (rice dumplings), vermicelli, bean curd, bean sprouts, fried shallots and Chinese parsley on a serving dish. Pour the peanut sauce over and sprinkle with more fried shallots and tapioca crackers or melinjo nut crackers.