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Serundeng (baked coconut topping)
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| Artist: |
_ |
| Categories: |
Asian, Baked, Coconut, Condiments, Ethnic, Fruits, Indonesian, Toppings |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| | Coconut, Grated | | 1 1/2
| large | Onions | | 1
| | Thai Pepper | | 4
| | Garlic Cloves | | 1/2
| tsp | Galangal, Grated | | 1
| tbsp | Coriander Powder | | 1/2
| tbsp | Cumin | | 1/2
| tsp | Shrimp Paste | | 2
| tbsp | Sugar, Brown, Dark | | 3
| tbsp | Tamarind Water | | 2
| | Lime Leaves | | 2
| | Bay Leaf | | 2
| tsp | Salt |
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Procedures:
| 1 | Grind onion, garlic, and pepper together in a food processor. | | 2 | Add galangal, coriander, cumin, and shrimp paste. | | 3 | Fry together in a little oil until light brown. | | 4 | (this step can take up to 20 minutes, depending on the stove and pan). | | 5 | Combine with all remaining ingredients. | | 6 | Mix well and spread on a cookie sheet. | | 7 | Toast in a slow (250°F) oven until crisp, stirring frequently (every 10 minutes). | | 8 | This takes about two hours. | | 9 | Store in an airtight jar (can be kept frozen). | | 10 | Serve with a handful of salted peanuts (optional) mixed with the coconut. | | 11 | Sprinkle on just about anything |
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