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Serundengindonesian, relishes 2 each coconut; grated 1 1/2 each onion, large 1 each thai pepper 4 each garlic clove 1/2 teaspoon galangal; grated 1 tablespoon coriander powder 1/2 tablespoon cumin 1/2 teaspoon shrimp paste 2 tablespoon sugar, brown, dark 3 tablespoon tamarind water 2 each lime leaf 2 each bay leaf 2 teaspoon salt Calories per serving: 84 Fat grams per serving: 4 Approx. Cook Time: 2:30 Grind onion, garlic, and pepper together in a food processor. Add galangal, coriander, cumin, and shrimp paste. Fry together in a little oil until light brown. (This step can take up to 20 minutes, depending on the stove and pan.) Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything.
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