Jakarta: Ketoprak Ciragil


“In the case of the one-of-a-kind Ketoprak Ciragil, customers are allowed to choose between boiled, fried, or salted egg – an option that is not available at other Ketoprak sellers.”

Founded by Haji Taslani in 1961, Ketopak Ciragil should be a familiar name to most South Jakarta residents. Back in the day, Haji Taslani, who originated from Pekalongan, was a huckster who sold Ketoprak during the day and Mie Jawa when night-time falls in Ciragil. Fast forward to 2015, and his Ketoprak Ciragil is one of the most sought-after dishes in the city. Sadly, Haji Taslani is no longer with us, but his three daughters now manage the shop that he established. They take turns in running the outlet on a monthly basis, after their late father made them promise to work together to carry on his business.

Ketoprak is a traditional Betawi dish that consists of sliced fried tofu, steamed rice cake, bean sprouts, and bihun (rice vermicelli), served in peanut sauce and topped with crackers and fried shallots. Savoury and sweet at the same time, Ketoprak is a favourite street food of many a Jakartan.

In the case of the one-of-a-kind Ketoprak Ciragil, customers are allowed to choose between boiled, fried, or salted egg – an option that is not available at other Ketoprak sellers. Moreover, the ingredients are not mixed by using a pestle, and the peanut sauce is prepared beforehand and poured on top of the ingredients after you place your order. Rumour has it that Ketoprak Ciragil uses cashew nuts for its sauce, but Haji Mudiono – the grandson of Haji Taslani – refutes this hearsay. “We use normal peanuts from Tuban,” he explains.

We asked for a portion of Ketoprak Ciragil together with an order of Es Podeng. The Ketoprak was quite small in quantity, which gave our tummy a bit of extra room for the Es Podeng. The Ketoprak Ciragil features a perfect combination of sweet soy sauce flavour together with the garlicky peanut sauce. Surely this is the best Ketoprak one could ever find in South Jakarta. Like, seriously.

Jl. Cikatomas 1, No. 10
Kebayoran Baru, South Jakarta
Open daily from 9am-6.30pm
Rp.16,000/US$1.20


Started her career as a food writer in 2012, Jessicha Valentina is the online editor of Good Indonesian Food. Jessicha has loved Sayur Asem since she was a wee kid and spends her free time trying to cook it.

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