Ketoprak

The etymology of the name ketoprak is actually closely
related to Javanese folk-drama. During the Great Depression in 1930 - 1931,
ketoprak viewership was dwindling. Djojosoekarno, a member of Javanese ketoprak
troupe "Langenhardjo" in Jakarta, started selling a dish made of tofu
mixed with bean sprouts and sweet soy sauce on stalls for extra income. Due to
his popularity as ketoprak performer, customers usually referred to him as
"Bang Ketoprak" (lit. "Mr. Ketoprak") and as time passes,
his specialty dish is known as ketoprak on itself. However, this story was
largely told orally and eventually forgotten.

As time went on, various modifications are added to the dish
including ketupat as substitute of rice and peanut sauce. In late 2000s, a
backronym for ketoprak went into popularity, derived from the acronym of its
ingredients and process; which are ket from ketupat, to from toge, and prak
from digeprak (Betawi for: "mashed" or "crushed"), which
describes the method on grounding garlic, chili pepper and peanut granules
together to create the peanut sauce.

Ketoprak is a typical street food. It was originally popular
around the Jakarta area but has spread throughout Java. The seller prepares the
ingredients at home and mixes them in front of the customers as they place
their orders. It is sold in individual portions from small stalls or carts
along the street. The cook usually asks the customer their preference on the
degree of spiciness: mild, medium, hot or extra hot. The spiciness corresponds
to the amount of chili used. The price range is about IDR 8.000 to 15.000
according to outlets and ingredients included. Sometimes, hard boiled egg might
be added.