Serundeng
You can make less than the recipe states, or store the serundeng in an airtight container.
Makes enough for: 1 large batch serundeng
Ingredients
- 30 mls warm water
- 20 g tamarind
- 1 shallot, peeled and roughly chopped
- 12 g ground coriander
- 10 g dried galangal
- 8 g ground cumin
- 8 g coconut sugar
- 7 g fine salt
- 2 cloves garlic, peeled and chopped
- 1 g ground ginger
- 45 mls canola oil
- 45 g raw peanuts
- 200 g freshly grated coconut
- 4 bay leaves
- 2 lemon leaves, roughly chopped
- 1 stalk lemongrass, smashed with the back of a knife and chopped
Method
- Place the water into a small bowl, add the tamarind and set aside
- Place the shallot, coriander, galangal, cumin, coconut sugar, salt, garlic and ginger into a blender
- Press the tamarind down with a fork, then add the tamarind and the water to the blender
- Blitz until it forms a paste, then set aside
- Heat the oil in a wok over a medium to high temperature
- Add the nuts and frying, tossing all the time, until they change colour
- Remove the pan from the heat, remove the nuts from the oil, and set them aside on paper towel
- Place the wok back onto the heat, reduce the temperature, and add the shallot paste
- When the shallots are soft, and the spices are fragrant add the coconut
- Reduce the temperature to the lowest setting and mix to combine
- Using a large spoon, bring the ingredients from the middle of the pan to the outer edges, stirring the entire time they are cooking, until the coconut turns yellow
- Add the bay leaves, lemon leaves and lemongrass and cook until fragrant, and the serundeng turns light brown, stirring the entire time
- Add the peanuts, give it one last stir to combine the ingredients, then immediately turn out onto a baking tray lined with paper towel
- Allow to cool completely before placing into an airtight container for storage
- Use as needed and it will stay fresh for months if stored properly