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Ketoprak (Indonesian Vermicelli Tofu Salad)
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Ingredients
- firm tofu1 block
- bean sprouts2 cups
- dry rice stick noodles250 gr
- Garlic3 cloves
- red chilis6 chilis
- roasted peanuts100 gr
- brown sugar1 Tbsp
- tamarind paste2-inch block
- Warm water200 ml
- Thai chili2-3 chilis
- Indonesian sweet soy sauceto taste
- fried shallotsto taste
- prawn crackersto taste
- Hard-boiled eggs2 eggs (quartered)
- cucumber1 large cucumber
Allergens (inferred from ingredient names): cereals_gluten, crustaceans, eggs, nuts, peanuts, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 460, protein 17, fat 16, carbs 60, fiber 4, sugar 10
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: whattocooktoday.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed