Spicy coconut flakes

Name: Spicy coconut flakes
Cuisine: Indonesian
Ingredients: 175 g (6 oz) fresh grated coconut or 150 g (5½ oz) desiccated coconut; 1 cm (½ inch) turmeric, peeled, or ½ teaspoon ground turmeric; 2 garlic cloves, peeled; 1 salam or lime leaf, deveined; 1 tablespoon dark palm sugar (gula jawa), shaved; 1 cm (½ inch) kencur, peeled (optional); 1 tablespoon oil; 1 candlenut or 2 blanched almonds; 1 small red Asian shallot, peeled; 1 red bird’s eye chilli; 1 teaspoon coriander seeds; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

Add a powerful flavour boost to any meal with pan-roasted spiced coconut. Scatter generously over vegetables, eat with yellow rice or serve as a side dish like a dry relish.

Ingredients

175 g (6 oz) fresh grated coconut or 150 g (5½

Asia
Indonesia
Side dish
Vegan
Gluten-free
South East Asia

Method

Start by making the bumbu spice paste. Roughly chop the fresh ingredients, then blend to a paste in a food processor. Add a little water to help everything come together.

Use your hand to massage together the coconut, bumbu, palm sugar and salt. If you are using desiccated coconut, add 200 ml