Sundanese specialty food Karedok

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🥗 Sundanese Karedok Recipe

Main Ingredients (Raw Vegetables)

150 grams long beans, cut into 3 cm pieces

100 grams cabbage, finely sliced

1 small green eggplant, thinly sliced ​​(optional)

50 grams bean sprouts, cleaned

2 basil leaves

1 cucumber, diced

3 fried peanuts for topping (optional)

Peanut Sauce

100 grams peanuts, fried or roasted, then ground

2 cloves garlic

4 red chilies (adjust to your preference for spiciness)

2 curly red chilies

1 segment of galangal (approximately 2 cm)

1 tablespoon combed brown sugar

1 teaspoon salt

1 tablespoon tamarind juice (from 1 teaspoon tamarind + 2 tablespoons warm water)

100 ml boiled water (add little by little)

Accompaniments

Kanji crackers or fried emping (rice crackers)

Warm rice (optional)

Methods

Purify the spices:

Grind the garlic, chilies, and red chilies. Grind the ginger, salt, and brown sugar until smooth.

Add the peanuts:

Add the ground fried peanuts and grind until evenly combined with the spices.

Add the liquid:

Add the tamarind juice and gradually add the boiled water, stirring until it forms a thick but slightly runny peanut sauce. Taste and adjust the flavor (sweet, salty, or sour).

Add the vegetables:

Add all the prepared raw vegetables (long beans, cabbage, cucumber, bean sprouts, eggplant, basil). Mix well until all the vegetables are coated in the peanut sauce.

Serving:

Transfer to a serving plate and sprinkle with fried peanuts, if desired. Serve with crackers or emping (crackers) as a side dish.

Tips:

Use fresh galangal (galangal) to enhance the distinctive aroma of karedok.

For a more savory flavor, add a little roasted shrimp paste to the peanut sauce.

For a stronger flavor, use a traditional stone mortar (mortar) instead of a blender.