Vegetable Jakarta Style

Ketoprak

1/2 pack rice noodle
200 gr bean sprouts
1 medium cucumber, thinly sliced
1 pack firm tofu
tapioca chips
2 cups oil

Heat the oil over medium heat. Fry the chips litlle at a time until they are opened, set aside. Cut the tofu 2"x2" and fry until golden brown but not too dry, cut into bite sizes, set aside. Blanch the bean sprouts and quickly take it out and put it in cold water and then place it into a colander. Using the rest of the water put the rice noodles in, let it soak until soft, take it out and rinse under the cold water. Cut into 2 inches size for easier handling.

In food processor, combine all the ingredients and blend it into a smooth paste. Adjust the taste, add more water if the paste is too thick.