Recipes - Indonesian

Serundeng (Spiced Coconut with Peanuts)
Serundeng


Serundeng is an authentic Indonesian side dish or garnish which is used to accompany many rice dishes. Known for its crispiness and fragrance, be sure to try this tasty Indonesian favourite!
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Pan-Fry
Cuisine: Indonesian









Ingredients:

1½ shallots (peeled)
2 cloves garlic (peeled)
2 tsp shaved palm sugar or dark brown sugar
1 tsp dried shrimp paste (trasi, dry-roasted)
1 tbsp tamarind juice
400g freshly grated coconut (or 240g unsweetened fine desiccated coconut
⅔ cup peanuts (roasted, unsalted and skin discarded)
½ tsp salt




Steps:
  1. Grind the shallots, garlic, sugar, shrimp paste and tamarind juice to a smooth paste in a mortar or blender. Add 1-2 tbsp of water for the blender to blend better. Add the grated coconut and mix well.
  2. Dry-fry the mixture in a wok or skillet over very low heat for 15-30 mins until golden brown and flaky. Add the peanuts and salt, and mix until well blended. Remove from the heat and set aside to cool. Serve in small bowls or sprinkle over rice or side dishes. Serundeng keeps for 2 weeks in an airtight container.

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Serundeng (Spiced Coconut with Peanuts)

Serundeng (Spiced Coconut with Peanuts)

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Serundeng is an authentic Indonesian side dish or garnish which is used to accompany many rice dishes. Known for its crispiness and fragrance, be sure to try this tasty Indonesian favourite!

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Pan-Fry
Cuisine: Indonesian
Ingredients

1½ shallots (peeled)
2 cloves garlic (peeled)
2 tsp shaved palm sugar or dark brown sugar
1 tsp dried shrimp paste (trasi, dry-roasted)
1 tbsp tamarind juice
400g freshly grated coconut (or 240g unsweetened fine desiccated coconut
⅔ cup peanuts (roasted, unsalted and skin discarded)
½ tsp salt

Instructions
  1. Grind the shallots, garlic, sugar, shrimp paste and tamarind juice to a smooth paste in a mortar or blender. Add 1-2 tbsp of water for the blender to blend better. Add the grated coconut and mix well.
  2. Dry-fry the mixture in a wok or skillet over very low heat for 15-30 mins until golden brown and flaky. Add the peanuts and salt, and mix until well blended. Remove from the heat and set aside to cool. Serve in small bowls or sprinkle over rice or side dishes. Serundeng keeps for 2 weeks in an airtight container.

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