Serundeng (baked Coconut Topping)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Indonesian, Relishes | 8 | Servings | |
INGREDIENTS
| 2 | Coconut, grated | |
| 1 1/2 | Onion, large | |
| 1 | Thai pepper | |
| 4 | Garlic clove | |
| 1/2 | t | Galangal, grated |
| 1 | T | Coriander powder |
| 1/2 | T | Cumin |
| 1/2 | t | Shrimp paste |
| 2 | T | Sugar, brown dark |
| 3 | T | Tamarind water |
| 2 | Lime leaf | |
| 2 | Bay leaf | |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 584.1mg
Potassium: 51mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 4.3g
Protein: <1g