Entree: Indonesia – Bali – Tipat Cantok (Balinese mixed steamed vegetables and rice cake served with a savory-sweet peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 ketupat or lontong rice cakes, approx. 7 oz (200 g) each
- 8 oz (225 g) firm tofu block, cut into 1/2-inch (1.27 cm) cubes
- 2 tbsp (30 ml) vegetable oil for frying
- 2 cups (150 g) young spinach or cassava leaves, blanched
- 1 cup (100 g) bean sprouts, blanched
- 1 cup (100 g) green long beans, cut into 1–2 inch (2–5 cm) pieces and blanched
- 1/2 small (2 5/8 oz (75 g)) cabbage, shredded
- 1 small (3 1/2 oz (100 g)) cucumber, sliced for serving
- 2 hard-boiled eggs, approx. 1 3/4 oz (50 g) each, halved
- 1/2 cup (75 g) roasted peanuts
- 2 cloves (0.21 oz (6 g)) garlic
- 2–3 red chilies (adjust to heat preference), about 0.353 to 0.529 oz (10–15 g)
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind water (tamarind paste diluted with water)
- 1/2 tsp (3 g) salt
- 1/3–1/2 cup (80–120 ml) warm water to adjust sauce consistency
- 2 tbsp (30 ml) fried shallots for garnish (optional)
- 2 tbsp (30 g) chopped roasted peanuts for garnish (optional)

Show original ingredient measurements

- 2 ketupat or lontong rice cakes, approx. 200 g (7 oz) each
- 8 oz (225 g) firm tofu block, cut into 1/2-inch cubes
- 2 tbsp (30 ml) vegetable oil for frying
- 2 cups (150 g) young spinach or cassava leaves, blanched
- 1 cup (100 g) bean sprouts, blanched
- 1 cup (100 g) green long beans, cut into 1–2 inch (2–5 cm) pieces and blanched
- 1/2 small (75 g) cabbage, shredded
- 1 small (100 g) cucumber, sliced for serving
- 2 hard-boiled eggs, approx. 50 g each, halved
- 1/2 cup (75 g) roasted peanuts
- 2 cloves (6 g) garlic
- 2–3 red chilies (adjust to heat preference), about 10–15 g
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind water (tamarind paste diluted with water)
- 1/2 tsp (3 g) salt
- 1/3–1/2 cup (80–120 ml) warm water to adjust sauce consistency
- 2 tbsp (30 ml) fried shallots for garnish (optional)
- 2 tbsp (30 g) chopped roasted peanuts for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the rice cakes by cutting into bite-sized cubes. Pat tofu dry, heat 2 tablespoons (30 ml) vegetable oil in a skillet over medium-high heat, and fry tofu cubes until golden on all sides; drain on paper towel.
2. Blanch spinach, bean sprouts, and long beans separately in boiling water 30–60 seconds until bright and tender-crisp; immediately plunge into ice water to stop cooking, then drain well. Keep shredded cabbage raw or very briefly blanch per preference.
3. In a mortar and pestle or food processor, grind the roasted peanuts with garlic and chilies to a coarse paste. Add palm sugar, kecap manis, tamarind water, and salt, then slowly add warm water while mixing until a thick but pourable peanut sauce forms. Taste and adjust sweetness, salt, or heat.
4. In a large bowl or on a platter, combine rice cake cubes, blanched vegetables, fried tofu, and cabbage. Pour the warm peanut sauce over and toss gently to coat evenly.
5. Arrange on plates, top with halved hard-boiled eggs, garnish with fried shallots and chopped roasted peanuts if using, and serve immediately so the sauce remains warm.

1. Prepare the rice cakes by cutting into bite-sized cubes. Pat tofu dry, heat 2 tablespoons vegetable oil in a skillet over medium-high heat, and fry tofu cubes until golden on all sides; drain on paper towel.
2. Blanch spinach, bean sprouts, and long beans separately in boiling water 30–60 seconds until bright and tender-crisp; immediately plunge into ice water to stop cooking, then drain well. Keep shredded cabbage raw or very briefly blanch per preference.
3. In a mortar and pestle or food processor, grind the roasted peanuts with garlic and chilies to a coarse paste. Add palm sugar, kecap manis, tamarind water, and salt, then slowly add warm water while mixing until a thick but pourable peanut sauce forms. Taste and adjust sweetness, salt, or heat.
4. In a large bowl or on a platter, combine rice cake cubes, blanched vegetables, fried tofu, and cabbage. Pour the warm peanut sauce over and toss gently to coat evenly.
5. Arrange on plates, top with halved hard-boiled eggs, garnish with fried shallots and chopped roasted peanuts if using, and serve immediately so the sauce remains warm.