However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak,[1] to refer its ingredients; which are ket from ketupat, to from tahu and 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.

[2] It is also believed that a man who loved eating invented the dish because he grew tiresome of the food he had normally eaten.

[5] In Jakarta, majority of ketoprak street vendors hailed from the Western Javanese city of Cirebon.

[6] Ketoprak might be derived from a popular Javanese-Sundanese dish kupat tahu (tofu and ketupat), with addition of bihun (rice vermicelli), beansprouts, cucumber and sweet soy sauce.

Ketoprak consists of sliced fried tofu, steamed rice cake (lontong or ketupat), sliced cabbage and cucumber, bihun (thin rice vermicelli), bean sprouts, served in peanut sauce, topped with krupuk and fried shallots.