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Toasted Spiced Coconut
(Serundeng)
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| What You Need: |
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2 tablespoons ground coriander
1 tablespoon sugar
2 salam leaves (see Glossary)
¼ teaspoon trassi (shrimp paste, see Glossary)
½ teaspoon turmeric
1/8 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon white pepper
¼ cup tamarind water
¼ cup vegetable oil
1 coconut, shelled, peeled and finely grated
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| How To Cook: |
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1. Preheat the oven to 400°F. Combine the coriander, sugar, salam leaves, trassi, turmeric, cumin, salt and white pepper in a small bowl and mix well, pressing down hard on the trassi with the back of a spoon to mash it to a paste.
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2. Stir in the tamarind water and oil. Then add the coconut and toss it vigorously about with a spoon until it has absorbed the spice mixture.
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3. Spread the coconut evenly in a large jelly-roll pan or shallow baking dish and, stirring occasionally, toast it in the middle of the oven for about 45 minutes, or until it is golden brown and crisp. Taste and add more salt if necessary. Remove the pan from the oven and discard the salam leaves.
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4. Let the serundeng cool to room temperature and serve it from a bowl or platter. It is a traditional accompaniment to nasi kuning lengkap.
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NOTE: To make serundeng katjang, stir ½ cup shelled unsalted peanuts into the coconut mixture before toasting it.
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