Ketoprak

Rice vermicelli, tofu, and boiled egg served with cucumber and lontong, dressed in a sweet peanut and kecap sauce.

Ingredients

• 700g firm tofu
• 2 cups fried shallot crackers (krupuk)
• a handful of grated fresh ginger
• 1/2 tsp palm sugar
• 1/4 cup neutral vegetable oil
• 2 cabbage, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of kecap manis (sweet soy sauce)
• 2 cups chicken stock
• 1/2 tsp coriander seeds
• 2 cherry tomatoes, chopped

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the beef shin, cherry tomatoes, sliced shallots, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the beef shin mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of sambal, and a scattering of Thai basil.

7. 7

   Add a final touch of lime wedges for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra sambal on the side for dipping or drizzling.

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