Serundeng Recipes
INDONESIAN SERUNDENG (CRISP SPICED COCONUT WITH PEANUTS)
This is great as a nibble or use over a rice or noodle dish. This is only a small amount but I recommend that if you want larger amounts repeat this recipe several times it does not allow itself to triple (the spices get out of whack)
Provided by Bergy
Categories Coconut
Time 10m
Yield 3/4 cup, 3 serving(s)
Number Of Ingredients 7
Steps:
- Using a dry frypan over medium-low heat toast the coconut, garlic and onion flakes, crushing the onion flakes.
- Toast until all are golden.
- Add coriander, cumin,& salt, stir welland remove from heat, cool.
- Stir in the peanuts.
SERUNDENG
A crunchy accompaniment to Indonesian dishes. If you have access to authentic ingredients you can make some or all of the following substitutions: peanut oil for vegetable oil, palm sugar for brown sugar, ground galangal powder for ground ginger powder and tamarind paste for lemon juice. But its really good even with common ingredients.
Provided by DinnerBelle
Categories Asian
Time 30m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a medium skillet.
- Grind onion and garlic to a paste in a morter or food processor.
- Saute onion and garlic briefly, till soft, not brown.
- Add all remaining ingredients except lemon juice and peanuts.
- Cook and stir continuously over medium heat until the mixture is brown as toast and crumbly, not sticky.
- Add lemon juice a teaspoon at a time, tasting as you go. The level of sourness is a matter of personal preference.
- Allow to cool and save in an airtight jar. It can be stored in the refrigerator for a month this way.
- Add peanuts just before serving.
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Reviews 2Servings 8Cuisine IndonesianCategory Side
From gastroplant.com
Reviews 2Servings 8Cuisine IndonesianCategory Side
- Combine the ground coriander, shallots, garlic, tamarind paste, sugar, and salt in a food processor (or large mortar). Grind until it forms a consistent paste.
- Scrape the paste into a large nonstick skillet and add the shredded coconut. Heat skillet over medium heat, stirring frequently to mix thoroughly and prevent scorching.
- When the skillet and its contents are hot, add the ginger and lemongrass and stir well. Continue stirring and cooking until the coconut is well browned and the mixture becomes dry. This can take as long as 20 minutes. It will take less time if you are using dried coconut instead of fresh.
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2018-12-06 Heat oil in a wok/frying pan on medium heat. Sauté lemongrass, kaffir lime leaves, bay leaves, galangal, and spice paste until fragrant. About 4 …
From dailycookingquest.com
4/5 (1)Category Side DishCuisine IndonesianTotal Time 1 hr
From dailycookingquest.com
4/5 (1)Category Side DishCuisine IndonesianTotal Time 1 hr
- Heat oil in a wok/frying pan on medium heat. Sauté lemongrass, kaffir lime leaves, bay leaves, galangal, and spice paste until fragrant. About 4-5 minutes.
- Add shredded coconut, salt, and fish sauce. Stir to mix well. Cook until rather and not lumpy, about 5 minutes.
- Add palm sugar and tamarind liquid. Stir to mix well. Cook until dry and fluffy, stir frequently especially towards the end to prevent burnt bits and even browning. It should have the color very close to brown sugar at the end of the cooking process.
- Turn off heat. Transfer to a large mixing bowl to cool. Remove lemongrass, leaves, and galangal from the serundeng. Store in a clean jar/tupperware. Consume within 1 week.
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SERUNDENG
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