How to Make Indonesian Karedok Salad Recipe

Food Of Indonesia Recipe - Karedok is dishes 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 a main meal.

Indonesian Karedok Salad Recipe

Karedok Ingredients :

• 6 oz (175 g) water spinach or spinach
• 6 oz (175 g) pumpkin or squash
• 6 oz (175 g) green beans
• 1 large potato, peeled and diced
• 1 cup (50 g) bean sprouts, seed coats and tails discarded
• 1/2 cup (75 g) fried or roasted unsalted peanuts
• 3/4 in (2 cm) fresh kencur root, peeled and sliced
• 2–3 bird’s-eye chilies, deseeded
• 1/2 teaspoon dried shrimp paste , dry-roasted 
• 1 teaspoon shaved palm sugar or dark brown sugar
• 1 teaspoon salt
• 2 tablespoons water

Instructions to Make Karedok :

1. Make the Lotek Dressing by pulsing the peanuts in a blender until coarsely ground, then add the kencur, chilies, dried shrimp paste, palm sugar, salt and water and grind to a smooth sauce. Set aside. 
2. To prepare the vegetables, rinse and trim the young shoots of the water spinach or spinach from the main stems. Peel and dice the pumpkin or squash. Cut the green beans into lengths. Bring a saucepan of water to a boil over medium heat, then blanch the vegetables until cooked (about 30 seconds for the bean sprouts, 1 minute for the spinach, 1 to 2 minutes for the pumpkin and potato, and 2 to 3 minutes for the green beans). Drain and place the blanched vegetables on a serving platter. 
3. Drizzle the dressing over the vegetables, then toss well to coat the vegetables before serving.

Karedok Note :

• Serves 4 Portions
• Preparation time: 20 mins
• Cooking time: 5 mins

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