Indonesian · PANTRYHOP RECIPE
Ketoprak Jakarta
25 minutes · 4 servings · vegetarian
A Jakarta street dish with rice noodles, tofu, sprouts, and peanut sauce.
Ingredients
Check you have the quantities below.
- 300 g rice noodles, cooked
- 200 g fried tofu, sliced
- 1 cup bean sprouts, blanched
- 1 cup cucumber, julienned
- 4 portions crackers
- 1 cup peanut sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon lime juice
Let’s make it
- Place rice noodles, tofu, bean sprouts, and cucumber in serving bowls.
- Whisk peanut sauce with sweet soy sauce and lime juice.
- Pour the sauce over the bowls and toss lightly.
- Top with crackers and serve immediately.
Let kids build their own bowl so they can choose the amount of sauce.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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