Serundeng

Tags

coconut, cooking, food, indisch, indonesia, indonesian, kacang, kangkung, kelapa, koken, peanuts, recipe, Recipes, serundeng, Snacks

Ingredients:
Desiccated Coconut
Garlic, crushed
Lengkuas (Laos, galangal)
Asam (Tamarind)
Ketumbar (Coriander)
Daun Salam (Bay leaf)
Salt
Dark brown sugar
Raw Spanish Peanuts
1/2 cup of water

Preparation:
1. Mix the water with the garlic, lengkuas, daun salam, ketumbar and asam
2. Add the desiccated coconut with the salt and heat on the stove
3. Stir regularly so that the coconut browns and dries evenly. Remember you will need patience to ensure that it doesn’t burn
4. When the coconuts is dry and golden brown add the brown sugar.
turn off the heat.
5. Fry the Spanish peanuts. Drain
6. Mix the peanuts with the coconut.

[slider title=”Note:”]Store in airtight containers. If planning on storing for a long period then I advise that you deep freeze the serundeng so that the peanuts and coconut will stay crunchy.
Serve with dishes such as Nasi Kuning[/slider]