Ketoprak Jakarta (Jakarta Noodle Salad)

Ingredients

• 4 cups Rice Vermicelli Noodles, cooked
• 1 block Tofu, fried and cubed
• 2 cups Bean Sprouts, blanched
• 1 medium Cucumber, diced
• 1/2 cup Sunflower Seed Butter
• 3 cloves Garlic, minced
• 1 tsp Chili Paste (Sambal Oelek)
• 2 tbsp Palm Sugar
• 1 tbsp Tamarind Paste
• 1/2 cup Water
• 1/4 tsp Salt
• 2 tbsp Kecap Manis (Sweet Soy Sauce)
• 2 tbsp Fried Shallots

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 4 cups of cooked Rice Vermicelli Noodles, the 1 block of fried and cubed Tofu, the 2 cups of blanched Bean Sprouts, and the 1 medium Cucumber, diced.
2. 2To make the sauce, combine the 1/2 cup of Sunflower Seed Butter, 3 cloves of minced Garlic, 1 tsp of Chili Paste, 2 tbsp of Palm Sugar, 1 tbsp of Tamarind Paste, 1/2 cup of Water, and 1/4 tsp of Salt in a blender.
3. 3Blend the sauce ingredients on high speed until the mixture is completely smooth and creamy, about 30 to 60 seconds.
4. 4Pour the blended sauce evenly over the ingredients in the large bowl.
5. 5Using two large spoons or tongs, gently toss all the ingredients together until everything is well coated with the sauce.
6. 6Divide the Ketoprak Jakarta among four serving bowls.
7. 7Drizzle each serving with 2 tbsp of Kecap Manis (Sweet Soy Sauce) and sprinkle with 2 tbsp of Fried Shallots as a garnish.

Substitutions

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