Serundeng (baked coconut topping)

8 Servings

Ingredients

Quantity Ingredient
2 Coconut; grated
1½ Onion, large
1 Thai pepper
4 Garlic clove
½ teaspoon Galangal; grated
1 tablespoon Coriander powder
½ tablespoon Cumin
½ teaspoon Shrimp paste
2 tablespoons Sugar, brown, dark
3 tablespoons Tamarind water
2 Lime leaf
2 Bay leaf
2 teaspoons Salt

Directions

Calories per serving: 84 Fat grams per serving: 4 Approx. Cook Time: 2:30 Grind onion, garlic, and pepper together in a food processor. Add galangal, coriander, cumin, and shrimp paste. Fry together in a little oil until light brown. (This step can take up to 20 minutes, depending on the stove and pan.) Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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