Ingredients with Measurements:
- 2 cucumbers, peeled and sliced
- 1 cup bean sprouts
- 1 cup long beans, cut into 2-inch pieces
- 1 cup cabbage, thinly sliced
- 1 cup spinach, blanched and chopped
- 1 cup water spinach, blanched and chopped
- 1 cup tofu, cut into small cubes
- 1 cup tempeh, cut into small cubes
- 1 cup peanuts, roasted and crushed
- 2 cloves garlic
- 5 red chilies
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar or food processor, grind garlic and chilies until smooth.
2. Add tamarind paste, palm sugar, and salt. Mix well.
3. In a large bowl, mix together sliced cucumbers, bean sprouts, long beans, cabbage, spinach, water spinach, tofu, and tempeh.
4. Pour the spice mixture over the vegetables and mix well.
5. Add water and mix again.
6. Sprinkle with crushed peanuts and serve.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Not applicable
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 18g
Fiber: 10g
Substitutions for ingredients:
- Instead of tamarind paste, you can use lime juice or vinegar.
- Instead of palm sugar, you can use brown sugar or honey.
- Instead of tofu and tempeh, you can use chicken or shrimp.
Variations:
- You can add other vegetables such as carrots, bell peppers, or tomatoes.
- You can use different types of nuts such as cashews or almonds.
- You can add a spoonful of shrimp paste for a more authentic flavor.
Tips and tricks:
- Make sure to blanch the spinach and water spinach before adding them to the salad.
- You can adjust the amount of chilies according to your preference for spiciness.
- You can make the spice mixture ahead of time and keep it in the fridge for up to a week.
Storage instructions:
Store any leftover karedok in an airtight container in the fridge for up to 2 days.
Reheating instructions:
Karedok is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve karedok in a large bowl or on individual plates. Garnish with extra crushed peanuts and a few slices of cucumber.
Garnishes:
Extra crushed peanuts and cucumber slices.
Pairings:
Karedok pairs well with grilled meats or fish.
Suggested side dishes:
Serve karedok with steamed rice or noodles.
Troubleshooting advice:
If the spice mixture is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the salad.
Food history:
Karedok is a traditional Indonesian salad that originated in West Java. It is similar to gado-gado, another Indonesian salad, but karedok is made without peanut sauce.
Flavor profiles:
Karedok is a refreshing and spicy salad with a mix of crunchy and soft textures. The spice mixture is tangy and sweet with a hint of heat from the chilies.
Serving suggestions:
Serve karedok as a light lunch or as a side dish for a larger meal.
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Region: Indonesian