🇮🇩 Indonesian

Eggs Ketoprak

Name: Eggs Ketoprak
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 1/2, thinly sliced Garlic; handful, torn Fresh Cilantro; 3 tbsp Olive Oil; 6 Eggs; 1, juiced Lime; 150 g Bean Sprouts; 300 g Rice Cakes; 200 ml Peanut Sauce

🇮🇩 Indonesian

A bright, herb-packed indonesian salad where eggs meets a punchy dressing — fresh, loud and addictive. 15 minutes of mostly hands-off cooking.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Garlic1/2, thinly sliced
Fresh Cilantrohandful, torn
Olive Oil3 tbsp
Eggs6
Lime1, juiced
Bean Sprouts150 g
Rice Cakes300 g
Peanut Sauce200 ml

Instructions

1
Whisk the lime juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the eggs — slice, shred or cube it so every forkful gets some.
3
Toss the eggs with the garlic, fresh cilantro and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lime if it needs lift.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Indonesia Street Food: Mutton Curry Lontong with Egg and Ketoprak · on YouTube