How to make Ketoprak Javanese Vermicelli Tofu Salad with Peanut Dressing
Ketoprak Javanese Vermicelli Tofu Salad with Peanut Dressing
Ingredients
2 block firm tofu, drained and cut into 2 inch chunks
100 gram bean sprouts
200 gram vermicelli, soaked in cold water until soft
Steamed rice cake - you can buy rice boil in the bag from supermarket and follow the steps on the packaging
Peanut Sauce :
100 gram peanut with skin on
5 cloves garlic
5 Thai chilies
1 tablespoons palm sugar
1 teaspoon salt
175-200 ml warm water
Garnishes :
Sweet soy sauce
Fried shallots
Crackers
Directions
Heat enough oil in a pot for deep frying.
Deep fry peanut until a shade darker.
Deep fry tofu until lightly golden brown.
Boil a pot of water and blanch bean sprouts for 2 minutes. Remove the water and set aside.
Peanut sauce : Grind peanut, garlic, chilies, palm sugar and salt until becoming a thick paste. Add water and mix well.
Assembling : in a large serving plate, place steamed rice cake, vermicelli, bean sprouts and fried tofu. Pour the sauce over and garnish with fried shallots, a drizzle of sweet soy sauce, crackers and mix well.
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