Serundeng (Spicy Coconut and Peanuts)

(Spicy Coconut and Peanuts)

Suitable for transforming an ordinary bowl of white rice into a minor feast.

How to make Serundeng?

1/2 tsp. cumin seeds, ground
1 tbs. grated laos or lengkuas (galingale)
3 chili peppers
2 cloves garlic
1 asian shallot
1/2 tsp. terasi (shrimp paste)
1/4 lb. roasted peanuts, chopped
5 oz. grated coconut
1 tbs. palm sugar
2 tbs. tamarind water
1 tsp. oil

  • Grind the bumbu. Chop the peanuts into quarter-sized pieces. Combine all remaining ingredients in a bowl and mix.
  • Coat wok lightly with oil and heat to a medium temperature.
  • Add the serundeng mixture and stir it vigilantly for 5 to 10 minutes. As the mixture heats it will dry out and the coconut will become flaky and golden brown.


Bookmark/share this article with others:
Digg Technorati Delicious StumbleUpon Reddit BlinkList Furl Mixx Facebook Google Bookmark Yahoo


Post a Comment