Real serundeng (baked coconut topping)

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Recipe by: axele

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Coconut; grated 1/2 ts Shrimp paste
1 1/2 ea Onion, large 2 tb Sugar, brown, dark
1 ea Thai pepper 3 tb Tamarind water
4 ea Garlic clove 2 ea Lime leaf
1/2 ts Galangal; grated 2 ea Bay leaf
1 tb Coriander powder 2 ts Salt
1/2 tb Cumin

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: