Coconut Serunding

Name: Coconut Serunding
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Malaysia
Ingredients: 1 coconut, freshly grated (about 2½ cups); 8 tablespoons oil; 1 tablespoon fennel powder; 2 slices asam gelugur or 1 teaspoon lime juice; 2 slices asam gelugur or 1 teaspoon lime juice; ½ teaspoon salt; 1 teaspoon sugar; 1 turmeric leaf, thinly sliced (optional); 4 kaffir lime leaves, thinly sliced; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2 cm (¾ in) fresh galangal root, sliced; 1 cm (½ in) fresh turmeric root, sliced or 1 teaspoon turmeric powder; 1 cm (½ in) fresh turmeric root, sliced or 1 teaspoon turmeric powder; 10-15 dried chillies, cut into lengths, soaked in warm water and deseeded; 3 shallots, peeled and halved; 3 cloves garlic, peeled and halved

Preparation info

Serves
8-10

Difficulty
Easy
Ready in
30 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

This dish is traditionally served as a topping.

Ingredients

1 coconut, freshly grated (about 2½ cups)
8 tablespoons oil

Asia
Malaysia
Garnish
Vegan
Gluten-free
Low carb
Low calorie

Method

Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning. Set aside.
Dry-fry the grated coconut in a skillet for about 5 minutes over low heat, stirring constantly until light golden brown. Set aside to cool in a small bowl.
Heat the oil in a skillet over medium heat and stir-fry the Spice Past