Its main components are know, rice noodles, cucumber, bean sprouts and can also be equipped with hard-boiled eggs with peanut sauce, soy sauce, and a sprinkling of fried shallots. It can also be served with crackers or chips extra melinjo. Some versions include tempe and others as components.
Material:
* 1 piece of tofu
* 50 grams of bean sprouts
* 100 grams of rice noodles
* 2 cloves garlic
* 1 red chili
* 2 pieces chili sauce
* 50 grams of peanuts
* 1 tablespoon soy sauce
* 1 tsp fried onions
* 50 grams sago crackers
* 1 teaspoon tamarind
* Salt to taste
* Sweet soy sauce to taste
* Oil for mneggoreng
Directions:
* Fried know with enough oil until golden brown. Slices of fried tofu shaped dice.
* Bean sprouts washed and discard the roots. Boil bean sprouts until half cooked, remove and drain.
* Brewed rice noodles with hot water and drain.
* Java acid dissolved dengn 3 tablespoons water.
* Peanuts and fried sago crackers.
How to Make Seasoning Ketoprak:
* Peanut, garlic, red pepper and cayenne pepper pulverized / shear zones until smooth. Then add tamarind water, salt and soy sauce.
* Dilute with a little water and stir until evenly distributed.
How to Serve:
* Put in a dish, tofu, bean sprouts and bihum, then flush with the marinade, sprinkle with fried onions and sago crackers on top.
For 1-2 people.
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