👨‍🍳 作り方

1. 1

   Prepare the vegetables: Wash and trim the cucumber, long beans, and bean sprouts. Slice the cucumber thinly into half-moons. Trim the ends of the long beans and cut them into approximately 1-inch pieces. Rinse the bean sprouts under cold water and drain them thoroughly. Set aside.

   ⏱️ 10 minutes
2. 2

   Make the peanut sauce: In a mortar and pestle (preferred for authentic texture) or a food processor, combine the roasted peanuts, garlic cloves, chilies (start with fewer if you prefer less heat), palm sugar, and salt. Pound or process until a coarse paste forms. Gradually add the strained tamarind juice, a tablespoon at a time, and continue to pound or process until the sauce reaches a thick, pourable consistency. Taste and adjust seasoning with more salt, sugar, or chili as needed.

   ⏱️ 10 minutes
3. 3

   Combine and serve: In a large mixing bowl, add the prepared cucumber, long beans, and bean sprouts. Pour the peanut sauce over the vegetables. Gently toss everything together using your hands or two spoons, ensuring all the vegetables are evenly coated with the sauce. The vegetables should remain crisp.

   ⏱️ 3 minutes
4. 4

   Serve immediately. Karedok is best enjoyed fresh to maintain the crispness of the raw vegetables.

   ⏱️ 2 minutes