How to make Ketoprak Javanese Vermicelli Tofu Salad with Peanut Dressing
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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