Ketoprak
Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, vegetables and rice cake, rice vermicelli served in peanut sauce.
Etymology and origin
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the method on grounding garlic, chili pepper and peanut granules together to create the peanut sauce.
Although today ketoprak is often associated with Jakarta, as the dish is more easily available in this city compared to others. There is a suggestion that the dish might be originated from elsewhere. In Jakarta, majority of ketoprak street vendors hailed from the West Javan city of Cirebon. In Cirebon, an area famous for its ketoprak is in Pasuketan area. Ketoprak might be derived from a popular Javanese-Sundanese dish kupat tahu (tofu and ketupat), with addition of bihun (rice vermicelli), beansprouts, cucumber and sweet soy sauce.
Ingredients
Ketoprak consists of sliced fried tofu, steamed rice cake (lontong or ketupat), sliced cabbage and cucumber, bihun (thin rice vermicelli), bean sprouts, served in peanut sauce, topped with krupuk and fried shallots. 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 with garlic, chili pepper, salt and also kecap manis (sweet soy sauce).
Serving
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. It is sold in individual portions from small stalls or carts along the street. Customers may request that the dish be mild, medium or spicy. The price range is about IDR 8.000 to 15.000 according to outlets and ingredients included. Sometimes, hard boiled egg might be added.
Source : https://en.wikipedia.org/wiki/Ketoprak_(dish)
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Pepes
Pepes is an Indonesian cooking method using banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi seumat (a small nail made from central rib of coconut-leaf and sew upon banana-leaf), cooked on steam, in boiled water or grilled on charcoal. This cooking technique allowed the rich spices mixture to be compressed against the main ingredients inside the individual banana leaf package while being cooked, and also add distinct aroma of cooked or burned banana leaf. Although being cooked simultaneously with food, the banana leaf is a non-edible material and its function was as the cookable organic wrapper.
Variations
This technique is most commonly used to prepare fish. In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. In Palembang, patin (Pangasius sutchi) is the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis). However fish is not the only ingredient to be made for pepes. Seafood, meat, chicken, tofu, tempeh, oncom, mushroom or vegetables are also available to be prepared in this method. There are many variations of pepes recipes. Other seafoods such as shrimp and squid, although less common, can be used in pepes. Non-fish meat such as chicken and minced beef mixed with egg can also be used. In Palembang, the dish pepes tempoyak is well known, which is a steamed fermented durian paste in banana leaf container. A rather exotic and unusual meat might also be cooked as pepes, for example as swikee variations, frog legs and frog eggs might be prepared as pepes.
Pepes products are typically consumed with steamed rice. Otak-otak is similar to pepes, it is a mixture of fish and tapioca flour with spices wrapped in banana leaf. The vegetables with shredded coconut pepes is called Botok. Buntil is prepared in a similar way, but used papaya or cassava leaves instead of banana leaves, making the wrapping edible as part of the dish. A similar Malaysia dish employing banana leaf is called Sata.
Preparation
Pepes is made by mixing descaled and gutted fish or any type of food with a mixture of spices including salt, chilli, shallots, garlic, turmeric, ginger, lemongrass, curry leaf, candlenut, tamarind, tomato, and lemon basil all wrapped in a banana leaf. Sundanese cuisine recognizes two types of pepes: the regular or “plain” variety and yellow pepes, which is cooked with turmeric. The leaf is wrapped tight and secured with a stick at each ends, then steamed or grilled. To make a soft-boned fish pepes, the method using pressure-cooker or prolonged cooking time is employed.
Source : https://en.wikipedia.org/wiki/Pepes
https://www.google.co.id/search?safe=active&dcr=0&tbm=isch&sa=1&ei=cG0jWo6yCIfK0gSG96_IAg&q=pepes+ikan&oq=pepes+&gs_l=psy-ab.3.0.0i67k1l2j0l2j0i67k1l2j0l4.11370.13622.0.14763.11.9.1.0.0.0.294.1106.0j2j3.5.0....0...1c.1.64.psy-ab..8.3.526...0i30k1j0i8i30k1.0.0jRWG4xCR-0#imgrc=3uzlaFDztSnfXM:
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