Serundeng (Seasoned Crispy Coconut Topping)

10 oz grated white coconut
2 duan salam leaves
1 kaffir lime leaf
1- inch galangal (bruised)
1 Tbsp sugar

2 shallots (peeled)
1 clove garlic
1/4 tsp turmeric powder
1/2 Tbsp coriander seeds

You can use fresh grated coconut or if you can’t find one, you can buy frozen dessicated coconut.

Mix the grated coconut with ground spices and stir to mix evenly.

Preheat a large skillet without any oil over low heat. Add in the coconut mixture, bay leaves, lime leaf, galangal and stir fry until the coconut is really dry and crispy and sprinkle in the sugar while stirring. This may take a while and remember to do this over low heat or you are risking burning the coconut before it’s dry. Once it’s completely dry, crispy, and golden brown, remove from the heat and store in air-tight container when it’s completely cool.

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