 Karedok served in a restaurant | |
| Type | Salad |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | West Java |
| Serving temperature | Room temperature |
| Main ingredients | Rawvegetables,peanut sauce,krupuk |
| Variations | Gado-gado |
Karedok (Aksara Sunda:ᮊᮛᮦᮓᮧᮊ᮪) is a rawvegetable salad inpeanut sauce fromSundanese region,West Java,Indonesia.[1] It is one of theSundanese signaturedish. It traditionally includeslongbeans,cucumbers,bean sprouts,cabbage,legumes,lemon basil,chayotes and small greeneggplant, covered in peanut sauce dressing, but there are now many variations. It is very similar togado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it useskencur,lemon basil andeggplant. Karedok is also known aslotek atah (raw lotek or rawgado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh, and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.[2]
Karedok is part of a wide range of Indonesian dressing and salad combinations, along withlotek,pecel andgado-gado. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Karedok sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Nowadays in supermarket and stores, many peanut seasoning for karedok are made and sold. A dressing for this salad may include: Red pepper,sand ginger,bird's eye chili,greater galangal, friedpeanuts, brackish water,palm sugar,salt,terasi (a condiment made from pounded andfermentedshrimp), hot water, andwhite pepper.
Over time, there has been a lot of variation in the garnishes used in karedok and its taste, but it is still basically vegetables covered in peanut seasoning.
What distinguishes karedok from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies from commonly used peanutskacang tanah (Indonesian).
Karedok is always served with crackers, usuallykrupuk commonly made fromtapioca crackers or withemping crackers which are made frommelinjo. In Indonesia, karedok is also usually served with rice orlontong (rice wrapped inbanana leaf) and sometimes withsalted duck egg.
