Ketoprak, tofu salad with peanut sauce

Ingredients

• 150 g of rice vermicelli, soaked in boiling water and then drained
• 150 g of bean sprouts, soaked in boiling water and then drained
• 4 pieces of fried tofu, cut into small cubes
• 4 lontong, cut into 1 cm thick slices
• 3 cloves of garlic
• 5 small chili peppers (spicy)
• 2 red chili peppers
• 50 g of roasted peanuts
• 2 tablespoons of tamarind juice
• 100 ml of hot water
• 1 teaspoon of salt
• 2 tablespoons of sweet soy sauce (kecap manis)
• 100 g of deep-fried chips (plantain chips)
• 1 tablespoon of French-fried shallots

Finely chop the garlic, chili peppers, peanuts, and salt. Add the tamarind juice, hot water, and sweet soy sauce, mix well, and set aside.

Arrange the lontong, vermicelli, bean sprouts, and tofu on a serving dish.

Drizzle with sauce, sprinkle with crispy fried onions and French-style shallots, and serve.