Karedok by Chef Ricky Sulaiman

Raw, Vegetables

Ingredients

Cabbage 800 gr
Cucumber 250 gr
Beans sprout 250 gr
Long beans 300 gr
Potatoes 250 gr
Basil leaves 30 gr
Round, tempe chip 2 packs
Cooking oil 200 ml

Peanut sauce

Peanut 600 gr
Shrimp paste 10 gr
Water 10 ml
Lemon juice 2 ml
Salt
Parsley 50 gr

Direction

  1. Mixed all the ingredients.
  2. Fry peanut pounded with shrimp paste, garlic, baby chilly, brown sugar, kencur (cassava galangan), lemon juice (jeruk purut), water, and potatoes.
  3. Add the peanut sauce to the vegetables.
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