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| Serundeng (Baked Coconut Topping) Recipe |
Category: Ethnic / Indonesian
Rating:
N/A
Servings: 8
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Ingredients
2 coconut; grated
1 1/2 onion, large
1 thai pepper
4 garlic clove
1/2 teaspoon galangal; grated
1 tablespoon coriander powder
1/2 tablespoon cumin
1/2 teaspoon shrimp paste
2 tablespoon sugar, brown, dark
3 tablespoon tamarind water
2 lime leaf
2 bay leaf
2 teaspoon salt
Cooking 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.
relishes,indonesian
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