INGREDIENTS

INSTRUCTIONS

Date: Thu, 13 Jun 1996 22:19:22 -0500
From: rael@EbiCom.net
Sheila Lukins _All Around the World Cookbook_ (Copyright 1994 by Sheila
Lukins.  ISBN: 1-56305-636-4; paperback ISBN: 1-56305-237).  Recipe printed
verbatim.  Just sorta caught my eye as I flipped though the book looking
fer ideas.
Would like to mention that when I worked at a vegetarian restaurant, we did
a daily "Square Meal" that consisted of (usually) some sort of bean, a
grain, veggie/salad, fresh bread. Anywho....made a dish we called Jamaican
Red Beans and Rice...to which I of course lost the recipe. But *this*
recipe is about what I remember the spices being that we added to the
cooked red beans, hence, this coconut condiment added to some nice red
beans and served over rice should be excellent with the addition of some
added chiles, o' course.
[Author's intro:] "Malaysian restaurateur Aziza Ali lives in Singapore,
where she owns the finest restaurant --- Aziza's.  Her spice combinations,
especially this coconut condiment, fascinated me.  In her 'serunding'
[ital.] mixture, Aziza combines the coconut with sweet and savory spices.
Delicate toasting brings out all the flavors. Serve it sprinkled over Malay
Oxtail Soup, Thai Coconut Ratatouille, or Exotic Lamb Curry (see Index). I
also like to serve this as a garnish for curries."
1.  Preheat the oven to 350degrees F.
2.  In a large bowl lightly toss all the ingredients together with your
hands, making sure that the garlic and spices are well distributed.
3.  Spread the coconut mixture on a baking sheet and toast on the center
rack of the oven, until pale golden, 5 to 7 minute, shaking the pan twice.
Check after 5 minutes to be sure the coconut doesn't burn. Remove to let
cool and dry out slightly. Store in an airtight jar until use. This will
keep 3 to 4 weeks. Makes 1 cup.
CHILE-HEADS DIGEST V3 #013
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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