Sundanese "Karedok" Mixed Salads with Peanut Dressing

What’s cooking today? Yeah, lets make Karedok! Karedok is peanut dressing-based vegetables salad from West Java. Making Karedok is easy and you can make at home. Make Karedok is not difficult. The taste sensitivity; its assortment of vegetables, peanut sauce, a bit spicy [some people can take spicy food], there is a sense of basil, etc. Well, it’s absolutely good! pokonya deh! I used to east Karedok with rice and fried bean curds. So, let go the the recipe how to make Karedok.

Raw ingredients:
100g Cucumber
100g green bean sprout
3 pieces of white cabbage leaves
100g long beans
25g basil leaves

Ground Peanut sauce
2 red chilies
1 clove garlic
5 small red pepper
1 / 2 tsp kencur, kind of ginger
200g peanuts, roasted or fried
1 tablespoon tamarind water
1 tablespoon brown sugar
1 teaspoon salt
1 / 2 tsp shrimp paste
150 cc of warm water

Directions:
Set all the ingredients are ready
Cut cucumber, long beans cut small dice.
Cabbage white or sliced cabbage cut thin sliced
Provide quality or pestle and mortar or put chili, garlic, small chilies, kencur, peanuts, brown sugar, salt, shrimp paste and blend.
Add the tamarind water and water continues blending until smooth.
Mix all the vegetables including basil leaves, the correct herbs and ingredients.

If you want, you always can garnish with shrimp crackers and fried shallots.


Image source : http://www.westjavalive.com/image/karedok.JPG

Quick and Easy Mixed House Salads

Ingredients:
125 gm Romaine Lettuce, cut into 1 x 1 inch
125 gm Iceberg Lettuce, cut into 1 x 1 inch
30 gm Carrots, shredded
60 gm Sweet Coleslaw

2 Tbs Hard Boiled Egg, grated
2 Tbs Big Red Onion, sliced

Preparation:

Wash all salad ingredient, cut accordingly and put into ice bath [water and ice 40˚F]. Ice bath make salad fresh, dry and keep refrigerated. Boiled eggs, cold with ice and peel. After that grated eggs, keep in the container for advance use. Get chilled salad bowl, put lettuce, coleslaw, eggs, onion and topped with shredded carrots. Served with choice of dressing such as 1000 island, Honey Mustard or Ranch Dressing.

Fresh Mixed Garden Salads

Ingredients:
1 cup iceberg lettuce
1 cup romaine lettuce
100 gm cucumber, diced
4 ea. tomato, sliced
2 ea. green onion or chives

Clean and wash all vegetables. Cut lettuce into 2"x2", put into ice water at 40'C. Take out from ice water and make it dry from water. Peel cucumber and dice into 1". To serve put lettuce in a frozen bowl, add cucumber, sliced tomato and green onion on top. Serve with honey mustard, thousand island, ranch or mustard and vinaigrette dressing.

Creamy Penne Pasta Salad

Ingredient

6 oz Penne Pasta
1 oz Stuffed Black Olives, drained and halves
1 oz Stuffed Green Olives, drained and halves


¼ cup Shredded Mixed Cheese
1 Tbs Bacon Bits
2 oz Mayonnaise
1 Tbs Chopped Green Onions
¼ tsp Ground Black Pepper
Few drop of Lemon Juice

Cooking Method/Preparation:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve
• In a mixing bowl, combine black olives, green olives, bacon bits, dressing, onion, ground black pepper and pasta; mix well, sprinkle with mixed cheese.
• Cover bowl, refrigerate to chill for one hour, and serve.
  

Homemade Old-Fashion Caesar Salad

Ingredients:
2 cups Romaine lettuce
30 grams Croutons
30 ml Caesar Dressing
1 Tbs Parmesan Cheese
4 ea. Cherry tomatoes


Direction/Preparation

• In a medium bowl, combine romaine lettuce and croutons.


• Add Caesar Dressing, toss salad until sauce and lettuce completely mixed.


• Transfer to chilled salad bowl, garnish with cherry tomatoes and sprinkle with grated Parmesan cheese.

Creamy Penne Pasta Salad

Ingredients:
6 oz Penne Pasta
1 oz Stuffed Black Olives, drained and halves
1 oz Stuffed Green Olives, drained and halves
¼ cup Shredded Mixed Cheese
1 Tbs Bacon Bits
2 oz Mayonnaise
1 Tbs Chopped Green Onions
¼ tsp Ground Black Pepper
Few drop of Lemon Juice

Cooking Method/Preparation:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a mixing bowl, combine black olives, green olives, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well, sprinkle with mixed cheese.
• Cover bowl, refrigerate to chill for one hour, and serve.