Dishes · A classic of Sundanese · West Java

Karedok

Raw vegetables — long beans, cucumber, sprouts, cabbage, small aubergines and lemon basil — in a peanut sauce sharp with kencur.

What makes it karedok

  • Every vegetable raw.
  • Kencur and terasi in the peanut sauce.
  • Lemon basil through it.

Where it comes from

Karedok is gado-gado's raw Sundanese cousin: the vegetables are sliced fresh rather than boiled, and the sauce, ground on the cobek with peanuts, chilli, kencur, terasi and palm sugar, is the same one the vegetables are tossed in.

Lemon basil and the crunch of raw long bean are what make it taste Sundanese.

Be the first here

Start your own karedok
No one here has made karedok yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

SundaneseLalapan and sambal terasiRaw leaves and vegetables — cucumber, cabbage, lemon basil, long beans, small aubergines — with a sambal of chilli, toasted shrimp paste and tomato.No one here has made it yetSundanesePepes ikanFish rubbed with a yellow spice paste, wrapped in banana leaf with lemon basil, tomato and chilli, then steamed and grilled.No one here has made it yetJavaneseGado-gadoBlanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.No one here has made it yet