Karedok is a fresh and crunchy salad of raw vegetables, a specialty of Sunda on West Java. An ideal dish for sunny summer days! A tasteful combination of vegetables for karedok is made up of cucumber, yardlong beans (or string beans), white and/or green cabbage, bean sprouts and small pieces of aubergine. After the vegetables have been thoroughly washed, the lukewarm karedok sauce is poured over and mixed with the vegetables. The karedok sauce mainly differs from other peanut sauces because the characteristic accent of kencur (ginger-like root stick), an indispensable ingredient. The karedok is served sprinkled with emping (krupuk of the melinjo seed) and whole or halved roasted peanuts. Like many other Indonesian salads, karedok is very popular among vegetarians.
Ratu Culinair's Karedok Sauce is prepared traditionally based on recipes that have been in the family for over a century. Put the contents of the package in a pan along with boiling water and stir into a delicious sauce. For the ideal thickness of the sauce, we recommend 80 ml of water to 100 grams of the basic mixture. Of course, you can add more or less water to adjust the thickness of the sauce.
Ratu Culinair Karedok Sauce is gluten-free.
Ratu Culinair Karedok Sauce will keep for 12 months, if stored cool and dry in sealed package. The basic mixture can also be stored frozen.