Spiced Coconut with Peanuts

Serundeng

Preparation info
  • Makes

    3 cups

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands

By Heinz Von Holzen

Published 2015

  • About

Ingredients

  • 2 shallots, peeled
  • 2 cloves garlic, peeled
  • 2 teaspoons

Method

  1. Grind the shallots, garlic, sugar, shrimp paste and tamarind juice to a smooth paste in a mortar or blender. Add the grated coconut and mix well.
  2. Dry-fry the mixture in a wok or skillet over very low heat for 10 to 15 minutes 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