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. Sauté 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.
Recipe Category: Condiment
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Serundeng (Toasted Coconut & Peanut Relish)
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. Sauté 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.