Roasted coconut and peanuts

Roasted coconut and peanuts

By
From
East
Makes
400 g
Photographer
Leanne Kitchen

This is an Indonesian side dish or snack called serundeng, of which there are a few variations. Indonesians love crunchy elements in their dishes, using mixtures like this to add textural interest as well as another layer of flavour to their meals. Originally, serundeng was made using the squeezed, grated fresh coconut that had been used to make coconut milk – a savvy alternative to just throwing it away. Using thawed frozen coconut makes this a zip to whip up. Serve it scattered over an Indonesian curry with some steamed rice and plenty of chopped coriander.

Ingredients

Quantity Ingredient
2 garlic cloves, crushed
1 teaspoon cumin seeds
2 teaspoons ground coriander
2 1/2 tablespoons vegetable oil
300g Grated fresh coconut
1 tablespoon shaved palm sugar
2 1/2 tablespoons lime juice
100g roasted peanuts

Method

  1. In a frying pan over medium heat, cook the garlic, cumin seeds and coriander in the oil for 1–2 minutes, or until fragrant. Stir in the coconut, palm sugar, lime juice and 125 ml water. Cook, stirring often, for 30–40 minutes or until all the water is absorbed. Reduce the heat to medium–low and cook, stirring occasionally, for 1–1 1⁄2 hours or until the coconut is golden. Take care during the last 30 minutes, as the coconut can burn. Stir in the roasted peanuts and season to taste. This accompaniment will keep, stored in an airtight container at room temperature, for up to 10 days.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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