Cherry & Dennis Helper Habitat

Indonesian Ketoprak

Name: Indonesian Ketoprak
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g, cubed firm tofu; 400 g, sliced rice cakes; 100 g mung bean glass noodles; 200 g bean sprouts; 1, julienned cucumber; 120 g unsweetened peanut butter; 3 tbsp sweet soy sauce; 2 tbsp lime juice; 100 ml warm water; 3 tbsp cooking oil; 1 clove, chopped garlic; 1, chopped red chilli; 1 tbsp, grated palm sugar; 1/2 tsp salt

印尼花生醬豆腐米糕

Total time: 45 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

This home-style version preserves the dish's defining character in a Hong Kong kitchen.

Ingredients

Main ingredients

400 g, cubed firm tofu
400 g, sliced rice cakes
100 g mung bean glass noodles
200 g bean sprouts
1, julienned cucumber

Sauce seasoning

120 g unsweetened peanut butter
3 tbsp sweet soy sauce
2 tbsp lime juice
100 ml warm water
3 tbsp cooking oil
1 clove, chopped garlic
1, chopped red chilli
1 tbsp, grated palm sugar
1/2 tsp salt

Tools

household hob
small saucepan
frying pan
colander
frying spatula
whisk
large bowl
chef's knife
vegetable cutting board
measuring jug
kitchen paper
clean tray
paper-lined draining plate
four serving plates
measuring spoons
mortar and pestle

Steps

Step 1

Soak the noodles

Cover the 100 g glass noodles with hot water in a large bowl, soak for 8 minutes until clear and flexible, then drain in a colander.

Step 2

Blanch the bean sprouts

Bring water to a boil in a small saucepan, blanch the 200 g bean sprouts for 45 seconds, then rinse under cold water and drain.

Step 3

Cut cucumber and rice cakes

On a vegetable board, julienne the cucumber and cut the 400 g rice cakes into 1 cm slices; keep them on separate plates.

Step 4

Dry the tofu

Cut the 400 g firm tofu into 2 cm cubes on a clean tray and pat all six sides thoroughly dry with kitchen paper.

Step 5

Fry the tofu

Heat the 3 tablespoons oil in a frying pan over medium heat; add tofu in one layer and fry about 2 minutes per side, 6–8 minutes total, until golden.

Step 6

Drain the tofu

Lift the golden tofu with a spatula onto a clean paper-lined draining plate and drain for 2 minutes.

Step 7

Warm the rice cakes

Bring fresh water to a simmer in the saucepan, add the rice-cake slices and cook for 3 minutes until hot and soft; drain.

Step 8

Make the authentic peanut sauce

Pound garlic 1 clove, red chilli 1, palm sugar 1 tbsp and salt 1/2 tsp into a paste with the mortar and pestle; transfer to the large bowl, add peanut butter 120 g, sweet soy sauce 3 tbsp, lime juice 2 tbsp and warm water 60 ml, then whisk until smooth.