Serundeng (baked coconut topping)

8 servings

Ingredients

Quantity Ingredient
2 eaches Coconut; grated
1½ each Onion, large
1 each Thai pepper
4 eaches 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 eaches Lime leaf
2 eaches Bay leaf
2 teaspoons Salt

Directions

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.

Calories per serving: 84 Number of Servings: 8 Fat grams per serving: 4 Approx. Cook Time: 2:30 Cholesterol per serving: Marks:

Related recipes