50 g Peanuts (fried)
10 g sugar
25 g brown sugar
15 g kencur
7 g salt
10 g red onions
50 ml tamarind water / hot water
50 g Cucumber
50 g white cabbage
30 g bean sprouts
30 g long beans
Using a mortar and pestle, blend the kencur, red onions and salt. Then add the brown sugar and blend until smooth.
To the mortar, add the peanuts and blend until smooth, adding a little of the tamarind water or hot water at a time. Blend until you achieve a smooth paste.
Transfer the blended paste to a medium sized bowl and set aside
If you don't have a mortar and pestle, you can use a food processor and blend all the ingredients until smooth.
Wash the vegetables thoroughly.
Cut the cucumber into 4 quarters, then into slices of about 1cm thickness and set aside.
Chop the cabbage into strips of about ½ cm thickness and set aside.
Chop up the long beans into ½ cm thick pieces and set aside.
Put all the vegetables in a mixing bowl and pour the Karedok dressing into the bowl.
Add the bean sprouts and mix well to combine.
In addition to the vegetables above, you can add basil or lettuce.