Ingredients with Measurements:
- 2 cups grated coconut
- 2 red chilies, chopped
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 tsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped shallots and garlic, and sauté until fragrant.
3. Add the chopped red chilies and sauté for another minute.
4. Add the grated coconut, tamarind paste, salt, and sugar to the pan, and stir well to combine.
5. Cook the mixture, stirring constantly, until the coconut turns golden brown and crispy.
6. Remove the pan from heat and let the serundeng cool down to room temperature.
7. Serve the spicy coconut serundeng as a condiment or topping for rice dishes.
20 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Red chilies can be substituted with other types of chili peppers or chili flakes.
- Shallots and garlic can be substituted with onion and garlic powder.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add roasted peanuts or cashews to the serundeng for extra crunch.
- Use coconut milk instead of grated coconut for a creamier texture.
- Add lemongrass or galangal for a more complex flavor.
Tips and tricks:
- Make sure to stir the serundeng constantly to prevent burning.
- Use freshly grated coconut for the best flavor and texture.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
Storage instructions:
- Store the leftover serundeng in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the serundeng in a pan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the serundeng in a small bowl or on a plate as a condiment or topping.
- Garnish with chopped cilantro or scallions for a pop of color.
Pairings:
- Serve the spicy coconut serundeng with rice dishes, such as nasi lemak or nasi goreng.
- Pair with grilled meats or seafood for a flavorful topping.
Suggested side dishes:
- Serve with a side of cucumber slices or pickles to balance out the spiciness.
- Serve with a side of steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the serundeng is too dry, add a splash of water or coconut milk to the pan and stir well.
Food safety advice:
- Make sure to use clean and fresh ingredients.
- Store the leftover serundeng in the refrigerator and consume within 1 week.
Food history:
- Serundeng is a traditional Indonesian condiment made from grated coconut and spices.
Flavor profiles:
- Spicy, sweet, salty, and nutty.
Serving suggestions:
- Serve the serundeng as a condiment or topping for rice dishes, grilled meats, or seafood.
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Region: Indonesian