KAREDOK
Origin: West Java (Sundanese cuisine)
Category: Vegan, mostly raw
7 long beans, cut into 1/2 cm
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| Long beans Source: Source: http://www.specialtyproduce.com |
25 gr soybean sprouts
1 cucumber, diced
2 carrots, thinly sliced
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| Thai Green Eggplant Source: https://peppermaster.com/ |
Dressing:
100 gr ground roasted peanuts
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| Kencur |
1/2 tsp salt
25 gr brown sugar
100 ml water
tamarind, soaked in hot water
How to:
- Mix garlic, kencur, salt, brown sugar, and peanuts using food processor.
- Add 1/2 tsp of tamarind water and water until you get medium consistency. Not too thick, but not too watery either.
- Arrange long beans, thai green eggplant, soybean sprout, cucumber, and basil leaves on a nice plate
- Put the dressing on top of the veggies, and basil leaf on top of it
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| Karedok Source: http://cumadiindonesia.com |
- All ingredients might not available in your country, you can substitute them with any of your favorite raw veggies like spinach, kale, tomatoes, etc. If thai green eggplant is not available, you can substitute it with granny smith apple, because they taste similar, only thai green is not as sour as granny smith apple, and not sweet either. Just add some freshness on this salad.
- What makes this dish special is kencur actually. I'm not sure what rhizome kind which has similar taste with it. Kencur taste different from galangal and turmeric, even they're still in one family of rhizome. It is peppery, strong, a little spicy, smells pungent as well. Sometimes if you have it too much, you can feel tingly inside your ears.
- Usually, we have this dish with cooked white rice or steamed rice in banana leaf (lontong).
- If you like to add a little kick on your meals, you can add cayenne pepper in the dressing.
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