Serondeng is basically a finely grated coconut flakes seasoned with spices and saute until it’s dry and crispy. Though it is just a garnish, however, this will add that extra kick to your dish.
| SERONDENG / CRISPY COCONUT FLAKES |
Measurements such as: Tbsp (tablespoon), tsp (teaspoon), cup are referring to standard measuring spoons and cups for cooking
- 350g grated white coconut
- 3½ tablespoons gula melaka/ palm sugar
- 1 teaspoon tamarind
- 5 tablespoons water
- 8 tablespoons vegetable oil
- 1½ teaspoon fine salt
- Ground Spices:
- 2 stalks of lemon grass
- 1.5 inch of galangal
- 1 inch of ginger
- 1 tsp turmeric powder
- 3 tsp of coriander
DIRECTIONS:
- You can use fresh grated coconut or if you can’t find one, you can buy frozen dessicated coconut. I put it into the food processor again at home to make it even “finer”
- Chop palm sugar into small pieces
- Mix the tamarind with the water and knead well to extract the pulp. Keep the liquid
- Heat up oil in a wok/pan. Add in the ground spices and saute until fragrant
- Add the tamarind juice, palm sugar and salt, mix well and stir until palm sugar is melted
- Add the grated coconut and stir fry until the mixture is dry and the coconut is brown and crispy
RECIPES GALLERY:
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