All Food Recipes

120 g (4 oz) ‘yard-long beans’ (kacang panjang)
120 g (4 oz) bean sprouts
120 g (4 oz) sweet potatoes
120 g (4 oz) white cabbage
4 small eggplants (terung gelatik)
1/2 cucumber
2 tbs chopped fresh mint (kemangi)

First, prepare the vegetables. Cut the yard-long beans into pieces about 1 cm (1/2″) long. Clean the beansprouts. Peel the sweet potatoes, cut them into very tiny matchsticks and soak them in cold water with a teaspoonful of salt until you are ready to dress the salad. Shred the cabbage finely, cut the round eggplants each into four pieces, and peel and slice the cucumber.
Roast or fry the peanuts in a thick cast-iron wok or frying-pan; then grind them up or pound them well in a mortar. Fry or grill the terasi. Peel the garlic and kencur and pound them into a smooth paste along with the terasi, cabe rawit and a little salt. Mix this with the ground-up nuts in the saucepan, and pour on the boiling water. Add the sugar and tamarind water or lime juice, and heat the mixture, stirring continuously for 2 minutes. Then leave to cool.
Arrange the raw vegetables on a bowl or plate. Pour the peanut sauce over them, add the kemangi, and toss this salad just before serving. Like Gado-gado, Karedok can be eaten by itself or as a vegetable dish with rice and meat.