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: