Jakarta (ANTARA) –
Kupat tofu and ketoprak are two typical Indonesian food menu dishes that we often encounter in various regions, especially on the island of Java.
At first glance, these two dishes look similar because they both use ketupat, fried tofu and simple peanut sauce.
However, behind these similarities, there are quite interesting differences between the two, starting from the complementary ingredients to the way they are served.
Kupat tofu is more commonly found in West Java and Central Java, while ketoprak is known as a typical Betawi food that is popular in Jakarta.
So, what are the differences between these two tofu dishes? The following is an explanation to learn more about kupat tofu and ketoprak.
I know
Kupat tofu, this name is taken from the basic ingredient of the food, namely “kupat” which comes from ketupat and tofu.
The origin of kupat tofu is known to have existed for a long time, namely the Majapahit Kingdom, so at that time it was often found in the Java region, starting from Central Java and East Java. This food is also a favorite of nobles and ordinary people.
Currently, kupat tofu is also known as a typical food from Singaparna, Surakarta and Grabag.
The main taste of kupat tofu is made from peanuts, boiled potatoes, chilies, white bottoms and red bottoms which are ground evenly until they have a thick spice texture.
After that, the peanut sauce is added to the tofu kupat filling which consists of fried tofu, ketupat or lontong, bean sprouts.
As time goes by, kupat tofu in each region has different variations. One of them is in West Java, where peanut sauce is often added with paste and vegetables such as cucumber.
However, in general the components of kupat tofu are the same and can also be adjusted to each person’s taste.
Ketoprak
Jakarta residents are already familiar with this typical food, because it is often used as a practical, cheap and stomach-filling meal menu choice.
Ketoprak is a typical Betawi food in Jakarta that has been around since the 20th century.
This variety of tofu food also has a unique and interesting origin name, because it was taken from something that was not intentional.
The name ketoprak comes from the sound of plates falling when the seller is preparing the food. The falling plate made a “ketuprak” sound, so it was given the name ketoprak.
Another version of its origin, ketoprak comes from the Betawi language acronym, namely the words ketupat and bean sprouts which are crushed, like how to process them on a plate.
Ketoprak has a taste between sweet, salty and spicy. Ketoprak peanut sauce is often ground directly when ordered by buyers, so that the spicy taste can be adjusted to suit tastes.
This kneading process also adds a fresh taste to the ketoprak seasoning because the spices are prepared quickly and taste more fragrant. Ketoprak peanut sauce is generally thicker than kupat tofu seasoning.
Ketoprak is served by combining all the food ingredients on one plate, namely cut ketupat, fried tofu, vermicelli, bean sprouts and cucumber.
After that, sprinkle the peanut sauce on top and stir evenly. Ketoprak is also usually equipped with crackers and added sweet soy sauce according to taste.
To buy kupat tofu and ketoprak, you can find them at various suburban stalls or mobile carts. The prices offered are still relatively economical, starting from IDR 13,000.
These two foods can also be made at home with practical ingredients and steps, because they use basic ingredients that are easy to find such as ketupat or lontong, tofu, peanuts, bean sprouts, and do not require special equipment.
Reporter: Putri Atika Chairulia
Editor: Maria Rosari Dwi Putri
Copyright © ANTARA 2024
