Ketoprak (food)

Ketoprak is a popular traditional dish from Indonesia, specifically from the regions of Jakarta, West Java, and Central Java. It is a vegetarian dish, primarily composed of tofu, vegetables, rice cake, and rice vermicelli, served in peanut sauce.

Ingredients

The main ingredients of Ketoprak include:

• Tofu: A food product made from condensed soy milk that is pressed into solid white blocks.
• Rice Cake: Known as lontong in Indonesia, it is a dish made of compressed rice that is then cut into small cakes.
• Rice Vermicelli: Thin noodles made from rice, also known as bihun.
• Bean Sprouts: The sprouts of mung beans, often used in Asian cuisine.
• Cucumber: A widely cultivated plant in the gourd family, used as a fresh vegetable.
• Peanut Sauce: A sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia.

Preparation

The preparation of Ketoprak involves boiling the tofu, rice cake, and rice vermicelli. The bean sprouts and cucumber are usually served fresh. All ingredients are then mixed together and doused in the peanut sauce. Some variations may include a boiled egg or some fried shallots for garnish.

Cultural Significance

Ketoprak is often sold by street vendors in Indonesia, and is considered a staple of Indonesian cuisine. It is a popular choice for breakfast and lunch, and is often enjoyed as a light meal or snack. The dish is also commonly served during traditional ceremonies and gatherings.

Variations

There are several regional variations of Ketoprak throughout Indonesia. For example, in Jakarta, Ketoprak often includes Kerupuk, a type of deep-fried cracker, and is served with a sweet and spicy soy sauce. In Central Java, the dish is often served without the peanut sauce, and instead uses a spicy coconut milk sauce.

See Also

• Indonesian Cuisine
• Street Food
• Vegetarian Cuisine