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Tamarind, dissolved in 150 ml of boiled water - 1/2 tsp
Salt - 1/2 tsp
Complementary:
Sweet soy sauce - to taste
Fried onions - to taste
Starch crackers - to taste
Boiled egg (optional) - to taste
See Mother's Recipe Version
Plans
Fry the white tofu until cooked. Lift and drain. Cut into squares and set aside.
Brew bean sprouts and vermicelli using hot water. Drain and set aside.
Make the sauce: Puree or grind the garlic, cayenne pepper, brown sugar, and peanuts. Add tamarind water, mix until smooth. Set aside.
Arrange the ketupat, tofu, vermicelli, and bean sprouts on a plate. Drizzle with peanut sauce then add soy sauce to taste. Sprinkle with fried onions and complete with crackers and a hard-boiled egg.
Ready to be served.
1. After the vermicelli is brewed and drained, it can be cut into pieces according to taste to make it easier to serve.
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