Name: Spicy coconut flakes
Cuisine: Indonesian
Ingredients: 1 red bird’s eye chilli; 1 candlenut or 2 blanched almonds; 1 teaspoon coriander seeds; 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 tablespoon oil; 1 salam or lime leaf, deveined; 1 tablespoon dark palm sugar (gula jawa), shaved; ½ teaspoon salt; 1 small red Asian shallot, peeled; 1 cm (½ inch) kencur, peeled (optional)

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
Gluten-free
South East Asia
Vegan

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

‌

Ingredients

Method

Part of