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Ketoprak
Malacca — Mother recipe · en it
A traditional Malaccan dish, Ketoprak is a culinary masterpiece that combines fresh vegetables and rice cakes in a creamy and satisfying sauce.
📷 Bajinra — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 12 rice cakes
- 200 g of fresh vegetables (cucumber, carrots, onions)
- 100 ml of kicap sauce
- 50 ml of coconut oil
- 100 ml of tumpeng sauce
- 1 onion
- 200 ml of fried onions
- 1 tablespoon of kecap manis
- Salt and pepper to taste
- 100 ml of cecair sauce
Method
- Prepare the rice cakes by slicing them thinly.
- Slice the fresh vegetables and set aside.
- In a pan, heat the coconut oil and sauté the shallots.
- Add the vegetables and cook for a few minutes.
- In a bowl, mix the kicap sauce, tumpeng sauce, coconut oil, and kecap manis.
- Add the rice cakes with the vegetables to the pan and season with the prepared sauce.
- Finally, add the fried onions and mix well.
- Serve the rice cakes with vegetables on plates and top with cecair sauce.
The story
Ketoprak originated in Malacca, a historic port city that has seen many cultures and culinary influences pass through. This dish has been refined over time, becoming a beloved local specialty.
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