Indonesian Recipes: How To Make Sudanese Salad (Karedok)

Ingredients:

• 50 gr/2 oz long bean, cut into 0.5 cm length
• 2 white cabbage leaves, finely shredded
• 100 gr/3.5 oz beansprouts, brown ends discarded
• 3 small green round aubergines / eggplants, quartered, finely sliced
• 100 gr/3.5 oz cucumber, quartered, finely sliced
• A handfull of indonesian basil leaves / kemangi
• 50 ml/2 fl.oz vegetable oil

Peanut-Dressing:

• 100 gr/3.5 oz roasted peanut, blended
• 3 small red chillies / birds chillies,
• 1 large red chilli, chopped
• 2 cm kencur (lesser Galangale) or 1/4 tsp kencur powder
• 1/2 cm  hard shrimp paste / terasi
• 1 tbsp thick tamarind water (1 tsp tamarind pulp soak in 1 tbsp water)
• 1 tsp brown / palm sugar
• 1/2 tsp salt
• 50 ml/2 fl.oz hot water

Directions:

• Peanut Dressing: Grind the chillies, kencur and dried shrimp paste in a mortar or grinding stone untill fine.
• Add the tamarind water, brown sugar, roasted peanut and grind all together untill smooth.
• ( Other alternative: Put the mentioned above ingredients in a blender and blend untill smooth).
• Transfer in a bowl, add the hot water a little bit at a time, stir and mix them well with a spoon.
• Ensure you have a smooth thick sauce at the end. Add sugar and salt to taste.
• For vegetables: Wash and cut as required, mix them well.
• Put the mixed vegetables in a serving dish. Pour the peanut dressing over them. Mix them well.
• Garnish with basil leaves and serve with rice and kerupuk ( shrimp crackers) if you preferred.