 Ketoprak sold in Jakarta | |
| Course | Main and snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jakarta |
| Serving temperature | Hot (for fried tofu), and room temperature (other ingredients) |
| Main ingredients | friedtofu, steamed rice cake (lontong orketupat),bean sprouts,rice vermicelli,cucumber, served inpeanut sauce andsweet soy sauce, topped withkrupuk and friedshallots |
Ketoprak is anIndonesianvegetarian dish fromJakarta, consisting oftofu,vegetables,rice cake, andrice vermicelli served inpeanut sauce.
The etymology of the nameketoprak is unknown, and its name similarity to theJavanese folk-drama is peculiar. However, according to popularBetawi tradition,ketoprak was actually derived from the acronym ofketupat tahu digeprak,[1] to refer its ingredients; which areket fromketupat,to fromtahu andtoge, andprak fromdigeprak (Betawi for: "mashed" or "crushed"), which describes the method on groundinggarlic,chili pepper and peanut granules together to create the peanut sauce.[2] It is also believed that a man who loved eating invented the dish because he grew tiresome of the food he had normally eaten. When he dropped the dish on to the floor, the plate made the sound "ketuprak", which is where he got the idea for the name.[3]
In addition to its unique name, ketoprak is also unique in that all the street vendors use the same design for their carts. The vendors arrange and use all their tools in the same manner. A ketoprak wagon always has a stainless pan, a frying pan at the end of the cart, a used biscuit can for crackers, and a wooden pestle and mortar.[4]
Today, ketoprak is often associated withJakarta as the dish is more easily available in this city compared to others. However, there is a debate on whether or not it actually originated in Jakarta. Some has claimed that the dish was first made in Cirebon, while others say that it comes from Central Java. As of 2018, no one has discovered where the dish actually originated from.[5] In Jakarta, majority of ketoprak street vendors hailed from the Western Javanese city ofCirebon. In Cirebon, an area famous for its ketoprak is in Pasuketan area.[6] Ketoprak might be derived from a popular Javanese-Sundanese dishkupat tahu (tofu and ketupat), with addition ofbihun (rice vermicelli),beansprouts, cucumber and sweet soy sauce.
Ketoprak consists of sliced friedtofu, steamed rice cake (lontong orketupat), sliced cabbage and cucumber,bihun (thinrice vermicelli),bean sprouts, served inpeanut sauce, topped withkrupuk and friedshallots. The fried tofu can be considered as the centerpiece of the dish, since it is freshly fried directly after customer placed their order, to ensure its freshness and hotness.
The peanut sauce is made from ground peanut and palm sugar made into a thick paste, mixed withgarlic, chili pepper, salt and alsokecap manis (sweet soy sauce).
Ketoprak is a typical street food. It was originally popular around the Jakarta area but has spread throughout Java. The seller prepares the ingredients at home and mixes them in front of the customers as they place their orders.[7] It is sold in individual portions from small stalls or carts along the street. The cook usually asks the customer their preference on the degree of spiciness: mild, medium, hot or extra hot. The spiciness corresponds to the amount of chili used. The price range is about IDR 8.000 to 15.000 according to outlets and ingredients included.[8] Sometimes, hard boiled egg might be added.
Ketoprak is nearly similar tokupat tahu,lotek andkaredok fromWest Java,gado-gado fromJakarta and alsopecel fromCentral Java, although the ingredients in the peanut sauces are slightly different.Gado-gado andkaredok use only brown sugar for sweetening, but inketoprak sweetsoy sauce is used for additional sweetener, and ground garlic is added. There is also a similar dish from neighboringSingapore calledSatay bee hoon.
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