Ketoprak

Instructions

1. Put 25 g of rice vermicelli in a bowl, cover with just-boiled water and soak for 5 minutes until limp but still with bite, then drain well and snip through the nest once or twice with scissors. Bring a small pan of water to the boil, drop in 60 g of bean sprouts for 30 seconds only, then drain and refresh under cold water so they stay squeaky.
2. Cut 100 g of lontong into 2 cm cubes and slice 50 g of cucumber into thin half-moons. Set both aside on the serving plate.
3. Heat the deep-frying oil in a small wok to 160C. Fry 40 g of peanuts, stirring, for about 4 minutes until they smell toasted and turn pale gold, they darken as they cool, so lift them onto kitchen paper before they colour fully.