Karedok Bandung (Vegetable Peanut Salad)
Ingredients
5 yardlong beans, sliced into ½ cm
3 cabbage leaves, coarsely chopped
3 round green eggplants,thinly sliced
25 grams fresh mung bean sprouts
1 cucumber, cut into pieces
5 sprigs lemon basil leaves
peanut sambal sauce:
100 grams fried peanuts,ground
2 cloves garlic
2 red bird’s eye chili peppers
2 cm sand ginger
½ teaspoon terasi (shrimp paste)
¾ teaspoon salt
25 grams brown palm sugar
100 ml water
½ teaspoon lime juice
Cooking Steps
1. Grind garlic, red bird’s eye chili peppers, sand ginger, and terasi until smooth.
2. Add salt, brown sugar, and peanut. Grind them into smooth paste.
3. Pour in water gradually while grinding it. Add in lime juice. Mix it well.
4. Add in yardlong beans, cabbage, eggplant, mung bean sprouts, cucumber, and lemon basil. Stir it well.
5. Karedok Bandung (Vegetable Peanut Salad) is ready to serve.