The aroma of toasted coconut is wonderful and immediately will have you dreaming of warmer climes! Serudeng is served as an accompaniment to many Indonesian dishes; any leftovers can be stored in an airtight tin.
115 g (4 oz) fresh coconut, grated, or desiccated coconut
175 g (6 oz) salted peanuts
5 mm (1/4 in) cube terasi
1 small onion, quartered
2 - 3 garlic cloves, crushed
45 ml (3 tbsp) oil
2.5 ml (1/2 tsp) tamarind pulp, soaked in 30 ml (2 tbsp) warm water
5 ml (1 tsp) coriander seeds, dry-fried and ground
2.5 ml (1/2 tsp) cumin seeds, dry-fried and ground
5 ml (1 tsp) dark brown sugar
175 g (6 oz) salted peanuts
5 mm (1/4 in) cube terasi
1 small onion, quartered
2 - 3 garlic cloves, crushed
45 ml (3 tbsp) oil
2.5 ml (1/2 tsp) tamarind pulp, soaked in 30 ml (2 tbsp) warm water
5 ml (1 tsp) coriander seeds, dry-fried and ground
2.5 ml (1/2 tsp) cumin seeds, dry-fried and ground
5 ml (1 tsp) dark brown sugar
method
1. Dry-fry the coconut in a wok or large frying pan over a medium heat, turning all the time, until crisp and a rich, golden colour. Allow to cool and add half to the peanuts. Toss together to mix.
2. Grind the terasi, with the onion and garlic, to a paste in a food processor or with a pestle and mortar. Fry in hot oil, without browning.
3. Strain the tamarind and reserve the juice. Add the coriander, cumin, tamarind juice and brown sugar to the fried paste. Stir all the time and cook for 2 - 3 minutes.
4. Stir in the remaining toasted coconut and leave to cool. When quite cold, mix with the peanut and
coconut mixture.
2. Grind the terasi, with the onion and garlic, to a paste in a food processor or with a pestle and mortar. Fry in hot oil, without browning.
3. Strain the tamarind and reserve the juice. Add the coriander, cumin, tamarind juice and brown sugar to the fried paste. Stir all the time and cook for 2 - 3 minutes.
4. Stir in the remaining toasted coconut and leave to cool. When quite cold, mix with the peanut and
coconut mixture.
serving amount
serves 6 - 8
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