Serundeng is a grated coconut condiment often used to accompany rice. You can also mix it through salads and blanched vegetables to add extra flavour.
Ingredients 17
Spice Paste
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Method 5
Dry-roast the , , and in a pan for 5 minutes until fragrant.
To make the spice paste, blend all the spice paste ingredients (including the roasted spices, , , , , , , , , , and rehydrated ) until smooth. Add extra oil or water if the mixture is too thick.
Heat a wok over a medium heat then add the . Add the spice paste and fry until fragrant, for about 5–7 minutes.
Pour in the and simmer to reduce slightly.
Toast the in a frying pan until golden then add to spice paste mixture. Combine thoroughly. Season with salt.
Diana Chan's tips
This recipe makes 750 g (1 lb 11 oz). Store in a clean, sterile, airtight container in the refrigerator for up to 6 weeks.
Warning: Candlenuts are toxic if consumed raw or undercooked; they can be substituted with macadamia nuts.
