📝 About This Recipe
Hailing from the lush highlands of West Java, Karedok is the raw, garden-fresh cousin of the more common Gado-Gado. This signature Sundanese salad features a medley of crisp, uncooked vegetables drenched in a rich, aromatic peanut sauce infused with the citrusy zing of kencur (aromatic ginger). It is a masterclass in texture and balance, offering a refreshing explosion of earthy, spicy, and sweet flavors that celebrate the purity of Indonesian produce.
🥗 Ingredients
The Fresh Vegetables
- 100 grams Long beans (Kacang Panjang) (thinly sliced into 1/2 cm rounds)
- 100 grams Cabbage (shredded into thin ribbons)
- 1 medium Cucumber (quartered and sliced thin)
- 4 pieces Thai Eggplant (Terong Lalap) (small green variety, diced)
- 100 grams Bean sprouts (Tauge) (tails removed for a cleaner look)
- 1 handful Indonesian Lemon Basil (Kemangi) (leaves picked)
The Peanut Dressing
- 200 grams Roasted Peanuts (skins removed)
- 2-4 pieces Red Bird's Eye Chilies (adjust to your heat preference)
- 2 cm Aromatic Ginger (Kencur) (peeled and sliced; the soul of the dish)
- 2 tablespoons Palm Sugar (Gula Jawa) (shaved or grated)
- 1 teaspoon Shrimp Paste (Terasi) (toasted until fragrant)
- 1 clove Garlic (small)
- 1/2 teaspoon Salt (to taste)
- 2 tablespoons Tamarind Water (concentrate mixed with a little water)
- 100-150 ml Warm Water (to reach desired consistency)
- 1 teaspoon Lime juice (freshly squeezed)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1 handful Garlic Crackers (Kerupuk) (traditionally yellow crackers or emping)
👨🍳 Instructions
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1
Thoroughly wash all the vegetables in cold water. Since Karedok is served raw, ensuring the produce is clean and crisp is essential. Pat them completely dry before cutting.
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2
Prepare the vegetables: slice the long beans into small discs, shred the cabbage, dice the cucumber and Thai eggplant, and pluck the Kemangi leaves. Keep them chilled in the fridge while you make the sauce.
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3
In a heavy skillet over medium heat, toast the shrimp paste (terasi) for about 1-2 minutes until it releases a pungent, savory aroma. Set aside.
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4
Using a traditional stone mortar and pestle (cobek), grind the garlic, chilies, kencur, and salt into a smooth, fragrant paste.
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5
Add the roasted peanuts to the mortar. Grind them until they are mostly fine but still retain a bit of texture for a rustic mouthfeel.
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6
Incorporate the shaved palm sugar and toasted shrimp paste. Continue grinding until the mixture is well combined and turns a deep brown color.
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7
Slowly pour in the tamarind water and lime juice. Stir with the pestle to combine.
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8
Gradually add warm water, one tablespoon at a time, while stirring in a circular motion. The sauce should be thick enough to coat a spoon but fluid enough to dress the vegetables.
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9
Taste the sauce. It should be a perfect harmony of sweet, salty, spicy, and the distinct earthy-citrus note of the kencur. Adjust seasoning if necessary.
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10
Take the prepared raw vegetables and add them directly into the mortar (or a large mixing bowl). Toss gently but thoroughly so every piece of vegetable is lacquered in the peanut dressing.
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11
Transfer the Karedok to a serving platter. Sprinkle generously with fried shallots and garnish with extra Kemangi leaves.
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12
Serve immediately while the vegetables are at their peak crunch, with a side of kerupuk crackers for the ultimate experience.
💡 Chef's Tips
Always use the freshest vegetables possible; if they are slightly wilted, soak them in ice water for 10 minutes to restore their snap. Do not skip the Kencur (Aromatic Ginger); it provides the signature flavor that distinguishes Karedok from other peanut-based salads. If you don't have a mortar and pestle, you can use a food processor, but pulse carefully to avoid making the sauce too oily or gluey. Mix the sauce with the vegetables only right before serving to prevent the salad from becoming watery. Adjust the amount of bird's eye chilies to your liking; the Sundanese version is traditionally quite spicy.
🍽️ Serving Suggestions
Serve with warm steamed jasmine rice or Lontong (compressed rice cakes) for a complete meal. Pair with 'Ayam Goreng Lengkuas' (Galangal Fried Chicken) for a beautiful contrast of hot and cold. Enjoy with a tall glass of iced 'Es Teh Manis' (Sweet Indonesian Iced Tea) to balance the spice. Add a side of 'Tempeh Mendoan' (batter-fried tempeh) for extra protein and texture. Include plenty of yellow crackers (Kerupuk Mie) to scoop up the remaining peanut sauce.