Ketoprak

Instructions

1. Dry-roast the peanuts in a pan, then coarsely crush them.
2. In a mortar, pound the garlic, chilies and sugar, then mix with the peanuts, soy sauce, lime juice and warm water until you have a smooth sauce.
3. Cut the tofu into cubes, then fry it in very hot oil until golden and crispy.
4. Fry the krupuk for a few seconds in hot oil until they puff up.
5. Dip the vermicelli in boiling water for 3 minutes, then drain.
6. Briefly blanch the bean sprouts.
7. Arrange the vermicelli, sprouts, tofu and rice cakes cut into pieces, pour over the peanut sauce and serve with the krupuk.