Indonesian Serundeng Crisp Spiced Coconut With Peanuts Recipes

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INDONESIAN SERUNDENG (CRISP SPICED COCONUT WITH PEANUTS)



Indonesian Serundeng (Crisp Spiced Coconut with peanuts) image

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

1/2 cup desiccated coconut, unsweetened
1/2 teaspoon instant minced garlic
2 tablespoons dried onion flakes
1/2 teaspoon dried coriander
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 cup roasted unsalted peanuts

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



Serundeng image

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

1 tablespoon vegetable oil
1 large onion
2 garlic cloves
1/4 cup brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 cup shredded unsweetened coconut (do NOT use sweetened coconut, it will be totally gross)
2 tablespoons lemon juice
2 ounces salted peanuts

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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