Serundeng Kacang is easily prepared and is an important addition to Indonesian dishes. It adds a nice texture and flavor when sprinkled over practically any dish and is always served with nasi kuning (festive yellow rice) during a Slametan (celebration).
Serundeng Kacang- Indonesian Spicy Coconut with Peanuts
- Wok or frying pan
- Food processor or mortar and pestle
- 5 Shallots, roughly chopped
- 3 cloves Garlic
- 2 tbsp Cooking oil (vegetable or coconut)
- 1 tsp Ground coriander
- ½ tsp Ground cumin
- ½ tsp Ground laos
- 1 tbsp Tamarind concentrate tsp
- 1 tsp Brown sugar
- ½ tsp Salt
- ½ cup Unsweetened coconut flakes, soaked in 1 cup water for 5 minutes
- ½ cup Unsalted roasted peanuts
- Process shallots and garlic to a smooth paste. Heat oil in a frying pan or wok over medium heat. Stir fry shallot/garlic paste until translucent, about 2 minutes. Be careful not to brown. Mix in coriander, cumin, laos, tamarind, sugar, and salt. Reduce heat to low and stir-fry for 1 minute.
- Add reconstituted coconut and soaking liquid. Simmer until all the water is soaked up by the coconut. Stir and continue to cook slowly over low heat until the coconut is nearly dry and medium brown in color, about 20 to 30 minutes. Stir frequently.
- Add peanuts and toast for another 5 minutes, stirring continuously until the coconut is golden brown. Be very careful not to allow the mixture to burn. Remove from heat and allow to cool before serving.
- Serundeng Kacang will keep in an airtight container for at least a month.