Coconut and Peanut Relish Recipes

Ingredients :

4 oz fresh coconut, grated, or desiccated coconut

6 oz salted peanuts

1/4 inch cube terasi

1 small onion, quartered

2-3 garlic cloves, crushed

3 tbsp oil

1/2 tsp tamarind pulp, soaked in 2 tbsp warm water

1 tsp coriander seeds, dry-fried and ground

1/2 tsp cumin seeds, dry-fried and ground

1 tsp dark brown sugar

Dry-fry the coconut in a wok or large frying pan over a medium heat, turning all the time, until crisp and a rich, golden color. Allow to cool and add half to the peanuts. Toss together to mix. Grind the terasi, with the onion and garlic, to a paste in a food processor or with a pestle and mortar. Fry in hot oil, without browning. Strain the tamarind and reserved the juice. Add the coriander, cumin, tamarind juice and brown sugar to the fried paste. Stir all the time and cook for 2-3 minutes. Stir in the remaining toasted coconut and leave to cool. When quite cold, mix with the peanut and coconut mixture.

Serves 6-8

The aroma of toasted coconut is wonderful and immediately will have you dreaming of warmer climes! Serudeng is served as an accompaniment to many Indonesian dishes; any leftovers can be stored in an airtight tin.

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