All Food Recipes

Ingredients:
180 g (6 oz) freshly grated or desiccated coconut
90 g (3 oz) fried peanuts (optional)
5 shallots
3 clove garlic
1 tsp ground  coriander
1 slice terasi
1/2 tsp ground cumin
1/2 tsp ground laos (galingale)
1 tbs tamarind water
1/2 tsp brown sugar
3 Kaffir lime leaves or 1 bay-leaf
Salt
2 tbs vegetable oil

Pound the shallots and garlic until smooth, or mince them in a meat mincer. Heat the oil in a wok and fry the shallots and garlic for half a minute before adding all the ingredients except the coconut and fried peanuts. Stir-fry for 1 minute; then add the coconut* and mix well. Continue cooking, stirring from time to time, until the coconut starts to colour. When this happens, stir continuously until the coconut is golden brown. Add the fried peanuts, stir for 1 minute, and serve.
Serundeng will keep in an airtight jar for several months. It is usually with Nasi Rames.

*If you use desiccated coconut, you must put in 1 cup of water at the time the coconut is added to the mixture. Let it just simmer until all the water has been soaked up by the coconut, then start stir-frying. With fresh coconut, of course, this extra water is not needed.