Ingredients with Measurements:
- 1 large cucumber, peeled and sliced
- 1 cup bean sprouts
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 cup cherry tomatoes, halved
- 1 block tempeh, cut into small cubes
- 1 cup peanuts, roasted and chopped
- 2 cloves garlic, minced
- 2 red chili peppers, seeded and chopped
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 1 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a large bowl, combine cucumber, bean sprouts, green beans, cabbage, carrots, and cherry tomatoes. Mix well and set aside.
2. In a mortar and pestle or food processor, grind peanuts until they become a coarse powder. Set aside.
3. In a pan, heat some oil over medium-high heat. Add the tempeh cubes and fry until golden brown. Remove from the pan and set aside.
4. In the same pan, sauté garlic and chili peppers until fragrant. Add tamarind paste, palm sugar, salt, and water. Stir well and bring to a boil.
5. Remove from heat and let the sauce cool down. Once cooled, pour the sauce over the vegetables and mix well.
6. Add the fried tempeh and mix again.
7. Serve the karedok with the ground peanuts on top.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 440mg
Total carbohydrates: 20g
Dietary fiber: 6g
Sugar: 10g
Protein: 12g
Substitutions for ingredients:
- Instead of tempeh, you can use tofu or chicken.
- If you can't find tamarind paste, you can use lime juice instead.
- Instead of palm sugar, you can use brown sugar or honey.
Variations:
- You can add other vegetables such as cucumber, bean sprouts, and cabbage.
- You can also add boiled potatoes or boiled eggs.
- For a vegan version, omit the shrimp paste.
Tips and tricks:
- To make the karedok more flavorful, you can add some shrimp paste to the sauce.
- You can adjust the spiciness of the dish by adding more or less chili peppers.
- Make sure to fry the tempeh until golden brown to give it a crispy texture.
Storage instructions:
Store the karedok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the karedok in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the karedok in a large bowl and sprinkle the ground peanuts on top.
Garnishes:
You can garnish the karedok with some fresh cilantro or basil leaves.
Pairings:
Karedok goes well with steamed rice or noodles.
Suggested side dishes:
Serve the karedok with some fried tofu or chicken.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too sour, add more palm sugar to balance the flavors.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them.
Food history:
Karedok is a traditional Indonesian salad made with raw vegetables and a spicy peanut sauce.
Flavor profiles:
Karedok is a refreshing and spicy salad with a nutty flavor from the ground peanuts.
Serving suggestions:
Serve the karedok as a main dish or as a side dish.
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Region: Indonesian