Coconut-Peanut Sprinkle

Serundeng

Ingredients

Coconut: 2 cups freshly grated coconut. Spices: 5 shallots (sliced), 4 garlic cloves (sliced), 3 red chilies (chopped), 2 tbsp coriander powder, 1 tsp cumin, 1/2 tsp turmeric. Seasoning: 2 tbsp palm sugar, 1 tsp tamarind paste, 1 tsp salt, 2 kaffir lime leaves. Other: 1/2 cup roasted peanuts (crushed).

Detail Steps and Procedure

1. Toast Coconut: Heat dry wok over medium-low. Add grated coconut, toast 10-12 minutes, stirring constantly until golden brown. Remove, set aside.

2. Cook Spices: In same wok, add 2 tbsp oil. Saut shallots, garlic, chilies 2-3 minutes until fragrant.

3. Add Spices: Add coriander, cumin, turmeric. Cook 1 minute.

4. Combine: Return toasted coconut to wok. Add palm sugar, tamarind, salt, kaffir lime leaves.

5. Cook: Stir continuously 5-7 minutes until coconut is dark golden and fragrant.

6. Add Peanuts: Stir in crushed peanuts, cook 1 more minute.

7. Cool: Remove lime leaves. Let cool completely.

8. Store: Keep in airtight container. Use as topping for rice, meats, or vegetables.

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