1/4 lb bean sprouts
1/4 lb cabbage, thinly shredded
1/2 head of romaine lettuce, thinly sheredded
1/2 lb long beans, cut into 1/4 inches
1 english cucumber cut into small cubes
5 green eggplents, cut into small cubes and soaked in lemon juice water
bunch of lemon basil, just the leaves
Wash and cut all veggies and try to have the cut veggies in uniforms.
To Serve: In large bowl, combine all the veggies and add the Karedok Sauce just before you are about to serve.
Karedok Sauce:
250 gr roasted peanut
5 bird's eye chillies
2 tsp kentjur
2 medium lime, juices
1 tsp salt
200 ml water
2-3 TB brown sugar
In food processor combine everything, pulse it into a thick sauce. The texture shouldn't be too smooth. Adjust the taste and serve.
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