Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1 cup unsweetened coconut flakes
- 1/2 cup roasted peanuts, chopped
- 2 tbsp. vegetable oil
- 1 tbsp. tamarind paste
- 1 tbsp. brown sugar
- 1 tsp. salt
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large pot
- Large mixing bowl
- Skillet
Step-by-Step Instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
2. In a skillet, heat the vegetable oil over medium heat. Add the coconut flakes and peanuts and cook, stirring frequently, until lightly browned, about 5-7 minutes.
3. Add the tamarind paste, brown sugar, salt, coriander, cumin, and cayenne pepper to the skillet. Cook, stirring constantly, until the mixture is fragrant and the sugar has dissolved, about 2-3 minutes.
4. In a large mixing bowl, combine the cooled potatoes and the coconut-peanut mixture. Toss until the potatoes are evenly coated.
5. Add the chopped cilantro and toss again.
6. Serve the Serundeng Potato Salad immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 280
- Fat: 15g
- Carbohydrates: 32g
- Protein: 6g
Substitutions for ingredients:
- Sweetened coconut flakes can be used instead of unsweetened.
- Cashews or almonds can be used instead of peanuts.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add diced red onion or scallions for extra flavor.
- Add diced red bell pepper or jalapeño for a spicy kick.
- Use sweet potatoes instead of regular potatoes.
Tips and Tricks:
- Make sure the potatoes are completely cooled before adding the coconut-peanut mixture to prevent the coconut flakes from becoming soggy.
- Toast the coconut flakes and peanuts separately to ensure they are evenly browned.
Storage Instructions:
- Store the Serundeng Potato Salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The salad can be served cold or at room temperature. If reheating, microwave for 1-2 minutes or until heated through.
Presentation Ideas:
- Serve the Serundeng Potato Salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro and peanuts.
Garnishes:
- Chopped cilantro
- Chopped peanuts
Pairings:
- Grilled chicken or fish
- Roasted vegetables
Suggested Side Dishes:
- Steamed rice
- Naan bread
Troubleshooting Advice:
- If the coconut-peanut mixture is too dry, add a splash of vegetable oil to the skillet.
Food Safety Advice:
- Make sure the potatoes are cooked through before serving to prevent foodborne illness.
Food History:
- Serundeng is a traditional Indonesian condiment made from toasted coconut and peanuts.
Flavor Profiles:
- Sweet, salty, spicy, nutty
Serving Suggestions:
- Serve the Serundeng Potato Salad as a side dish or as a main course for a vegetarian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian