Karedok

Ingredients

• 1 cucumber, sliced
• 100g bean sprouts
• 100g long beans, cut into 2cm pieces
• 1 small eggplant, thinly sliced
• handful Thai basil leaves
• 1/2 cup roasted peanuts
• 2 cloves garlic
• 2 red chilies
• 1 inch kencur (sand ginger), peeled
• 1 tbsp palm sugar, grated
• 1 tbsp tamarind pulp, soaked in 2 tbsp warm water and strained
• salt
• crackers (kerupuk), to serve

Before you cook

• Slice the cucumber, long beans, and eggplant.
• Soak the tamarind pulp in warm water, then strain out the liquid and discard the solids.

Steps

1. Grind the peanuts in a mortar and pestle or food processor until coarsely crushed.
2. Add the garlic, chilies, and kencur to the peanuts and pound or process into a rough paste.
3. Stir in the palm sugar, tamarind liquid, and a pinch of salt.
4. Thin the dressing with a splash of water until it coats a spoon.
5. Combine the cucumber, bean sprouts, long beans, eggplant, and basil in a large bowl.
6. Pour the peanut dressing over the vegetables.
7. Toss everything together until the vegetables are evenly coated.
8. Serve immediately with crackers on the side.