Serundeng (1)

Serundeng (1)

Crisp spiced coconut with peanuts (quick method)

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
45g desiccated coconut
1/2 teaspoon dried garlic flakes
2 tablespoons dried onion flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
70g unsalted peanuts, roasted

Method

  1. In a dry frying pan stir the coconut over medium–low heat until golden. Add the garlic and onion flakes, crushing the onion flakes into small pieces first. Stir and cook until the coconut is deep golden and the garlic and onion flakes are toasted. Add the coriander, cumin and salt, stir well, then remove from the heat and allow to cool before stirring in the peanuts. This can be stored in an airtight container for up to 3 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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