Serundeng (baked Coconut Topping) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 each: Coconut, grated
1 1/2 each: Onion, large
1 each: Thai pepper,
4 each: Garlic clove,
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 each: Lime leaf,
2 each: Bay leaf,
2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp