In this episode, Chef Tomy presents to you Karedok! It is a raw vegetable salad in peanut sauce originally from west java, Indonesia.

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It is one of the Sundanese signature dishes. It is made from fresh cucumber, bean sprouts, white cabbage, small green eggplant, carrots and local basil leafs covered in peanut sauce dressing. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice.

Ingredients

2
Round Eggplants
5
grams
Basil Leaves
2
Cucumber
50
grams
String Bean
50
grams
White Cabbage
50
grams
Fresh Bean Sprouts
2
Limes
, (for the sauce)
2
Red Chillies
1
cloves
Garlic
3
centimetres
Sand Ginger
5
small
Chillies
200
grams
Peanuts
, roasted
2
tablespoons
Tamarind Juice
, (for the sauce)
2
tablespoons
Palm Sugar
, or brown sugar (for the sauce)
1
teaspoon
Salt
, (for the sauce)
1/2
teaspoon
Shrimp Paste
, (for the sauce)
100
millilitres
Hot Water
, (for the sauce)

Directions

Toast peanut in hot pan. No oil needed.
Blend toasted peanuts with garlic, sand ginger, palm sugar, chili, tamarind juice, shrimp paste add little water blend to smooth paste. Salt to taste.
Cut vegetable to string size mix with blended sauce.
Top with bean sprouts and round eggplant drizzle with sweet soy sauce and fried shallots.

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