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