Magelang kupat tahu, tofu and rice cakes in peanut sauce

Ingredients

• 2 ketupat (rice cakes cooked in palm leaves)
• 4 pieces of fried white tofu
• 100 g of soybean sprouts
• 50 g of cabbage
• 100 g of roasted peanuts
• 3 cloves of garlic
• 3 hot peppers, bird
• 1 teaspoon of salt
• 2 tablespoons of palm sugar
• 2 tablespoons of tamarind water
• sweet soy sauce
• French-fried onions
• crackers (crisps)

Finely grind the roasted peanuts with garlic, chili peppers, salt, and palm sugar.

Gradually add the tamarind water and cooled boiled water, until you reach the desired consistency, which should be quite liquid, similar to a sauce.

Add kecap manis to your liking and mix well.

Arrange the pieces of ketupat, fried tofu, soybean sprouts, and cabbage on a plate.

Drizzle with the long-form peanut sauce.

Add the fried onions and crackers.

Serve immediately, at room temperature.