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.
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
Heat the oil in a small frying pan over a medium heat. Stir-fry the spicy coconut mix, stirring often, until the coconut starts to colour. This may take 15-30 minutes. If you intend to use all the coconut the day you make it, you can leave it at a light golden. If you want to store longer, cook until completely dry and well browned. It will then keep in an airtight jar for a month or more.
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