Name: Serundeng (Baked Coconut Topping)
Ingredients: 2 Coconut; grated; 1 1/2 Onion, large; 1 Thai pepper; 4 Garlic clove; 1/2 ts Galangal; grated; 1 tb Coriander powder; 1/2 tb Cumin; 1/2 ts Shrimp paste; 2 tb Sugar, brown, dark; 3 tb Tamarind water; 2 Lime leaf; 2 Bay leaf; 2 ts Salt

CATEGORY	CUISINE	TAG	YIELD
	Indo	Relishes, Indonesian	8	Servings

INGREDIENTS

2		Coconut; grated
1 1/2		Onion, large
1		Thai pepper
4		Garlic clove
1/2	ts	Galangal; grated
1	tb	Coriander powder
1/2	tb	Cumin
1/2	ts	Shrimp paste
2	tb	Sugar, brown, dark
3	tb	Tamarind water
2		Lime leaf
2		Bay leaf
2	ts	Salt

INSTRUCTIONS

Calories     per serving: 84 Fat grams per serving: 4 Approx. Cook Time:
2:30 Grind onion, garlic, and pepper together in a food processor. Add
galangal, coriander, cumin, and shrimp paste. Fry together in a little oil
until light brown. (This step can take up to 20 minutes, depending on the
stove and pan.) Combine with all remaining ingredients. Mix well and spread
on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring
frequently (every 10 minutes).  This takes about two hours. Store in an
airtight jar (can be kept frozen). Serve with a handful of salted peanuts
(optional) mixed with the coconut.  Sprinkle on just about anything.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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