The Sundanese of west java are renowned for their love of vegetables, both raw and cooked, and often eat them as between-meal snacks. Serve Karedok with rice as part of main meal.
Ingredients:
¼ head round cabbage
1 small cucumber
2 cups (100 g) bean sprouts, seed coats and tail discarded
1 slender Asian eggplant, thinly sliced
1 cup (100 g) thinly sliced green beans
2 tablespoons Crispy Fried Shallots (see our sambal recipes), to garnish
Krupuk Shrimp crakers (see our sambal recipes) to serve
Karedok Dressing:
1 in (2 ½ cm) fresh kencur root, peeled and sliced
3 to 4 red finger-length chilies, deseeded
3 cloves garlic, peleed
3 tablespons shaved palm sugar or dark brown sugar
½ teaspoon dried shrimp paste (trasi), dry roasted
2 tablespoons tamarind juice (see our recipes sambal)
2 tablespoons warm water
1 teaspoon salt
Cooking Directions:
- Prepare the Crispy Fried Shallots by following the recipe on sambal categories
- To make Karedok Dressing grind all the ingredients to a smooth paste in a mortar or blender. Set aside
- Separate the cabbage leaves, rinse well and shake dry, then slice them wise and slice the quarters across very thinly. Place in the bowl with the cabbage. Rinse and drain the bean sprouts and place in the bowl. Add the eggplant and green beans
- Pour the dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.
