Karedok Raw Vegetable salad with Palam Sugar Dressing

The Sundanese of west java are renowned for their love of vegetables, both raw and cooked, and often eat them as between-meal snacks. Serve Karedok with rice as part of main meal.

Ingredients:

¼ head round cabbage

1 small cucumber

2 cups (100 g) bean sprouts, seed coats and tail discarded

1 slender Asian eggplant, thinly sliced

1 cup (100 g) thinly sliced green beans

2 tablespoons Crispy Fried Shallots (see our sambal recipes), to garnish

Krupuk Shrimp crakers (see our sambal recipes) to serve

Karedok Dressing:

1 in (2 ½ cm) fresh kencur root, peeled and sliced

3 to 4 red finger-length chilies, deseeded

3 cloves garlic, peleed

3 tablespons shaved palm sugar or dark brown sugar

½ teaspoon dried shrimp paste (trasi), dry roasted

2 tablespoons tamarind juice (see our recipes sambal)

2 tablespoons warm water

1 teaspoon salt

Cooking Directions:

1. Prepare the Crispy Fried Shallots by following the recipe on sambal categories
2. To make Karedok Dressing grind all the ingredients to a smooth paste in a mortar or blender. Set aside
3. Separate the cabbage leaves, rinse well and shake dry, then slice them wise and slice the quarters across very thinly. Place in the bowl with the cabbage. Rinse and drain the bean sprouts and place in the bowl. Add the eggplant and green beans
4. Pour the dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana

Indonesian food

Fern Tips or Asparagus in Coconut Gravy - Gulai Daun Pakis

gredients

2 cups (500 ml) thin coconut milk 1 lb (500 g) fresh fern  tips (fiddle-heads) or young asparagus, washed 2 salam leaves (optional) 1 tablespoon tamarind juice (see our sambal recipes) ½ teaspoon salt

Spice Paste

1 in (2 ½ cm ) fresh galangal, peeled and sliced ½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric 1 in (2 ½  cm) fresh ginger, peeled and sliced 2 to 3 red finger-length chilies, deseeded 3 shallots, peeled 2 cloves garlic, peeled

Cooking Directions:

1. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.
2. Bring the Spice Paste and coconut milk to a boil in a saucepan . Reduce the heat to medium and simmer uncovered for 2 minutes. Add the fern tips or asparagus, salam leaves and tamarind juice, mix well and bring to a boil again, then simmer for about 15 minutes, stirring frequently until the vegetables are tender. Season with the salt and remove from the heat.

Transfer to a serving casserole and serve  immediately with stearned rice. Source: Authentic Recipes from Indonesia, Heinz von Holzen and Lother Arsana