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Title: SERUNDENG (BAKED COCONUT TOPPING)
Categories: Relishes, Indonesian
Yield: 8 Servings
2 ea Coconut; grated
1 1/2 ea Onion, large
1 ea Thai pepper
4 ea Garlic clove
1/2 ts Galangal; grated
1 tb Coriander powder
1/2 tb Cumin
1/2 ts Shrimp paste
2 tb Sugar, brown, dark
3 tb Tamarind water
2 ea Lime leaf
2 ea Bay leaf
2 ts Salt
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.
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