Serundeng
(Spicy Coconut and Peanuts)

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

How to make Serundeng?

Bumbu:
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.