Serundeng - coconut flakes

serundeng_-_coconut_flakes

Indonesia is a country that is well known for its rich culture, history and diversity when it comes to food. One of the most beloved and popular dishes is Serundeng, a type of crispy coconut flakes that are mixed with a variety of spices, nuts and other seasonings. This dish is widely enjoyed throughout the country and is often used as a topping or side dish for a variety of meals. It is also a popular snack food, enjoyed on its own or with rice.

The origin of Serundeng is a little unclear, but it is believed to have originated from the island of Java, the most populous island in Indonesia. The dish is traditionally made by toasting coconut flakes until they are crispy and adding a blend of spices, nuts, and other seasonings. The recipe has been passed down through generations of Indonesian families and each family often has its own unique twist on the recipe.

Serundeng is made using a combination of dry grated coconut, garlic, shallots, spices, peanuts, and sugar. The spice blend typically used in Serundeng is called bumbu, a mixture of coriander, cumin, turmeric, and chili pepper, which gives the dish a distinctively aromatic and spicy flavor. The peanuts provide the dish with a satisfying crunch and depth of flavor, while the sugar provides a touch of sweetness.

To make Serundeng, coconut flakes are first toasted until they are golden brown and crispy. The spices and peanuts are then added and cooked until fragrant. Finally, sugar is added, and the mixture is cooked until caramelized, giving it a sweet and savory flavor that is irresistible.

Many different types of Serundeng exist, and the ingredients vary depending on the region where it is made. Some versions of Serundeng use shrimp or other seafood as well as shredded chicken. In other areas of Indonesia, Serundeng is made with palm sugar instead of white sugar, giving it a darker color and richer flavor.

Serundeng is used as a garnish or topping for a variety of dishes including rice, vegetables, and meat dishes. It is often served alongside Nasi Tumpeng, a traditional Indonesian dish that is made up of a mound of yellow rice surrounded by a variety of side dishes.

In conclusion, Serundeng is a traditional Indonesian dish that can elevate any meal with its unique blend of flavors and textures. The crispy coconut flakes mixed with peanuts, spices, and sugar make a delicious topping for a variety of dishes, adding a distinctively Indonesian twist to any meal. This recipe is easy to make and can be enjoyed as a snack or topping for any meal.

Ingredients:

  • 2 cups unsweetened coconut flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 tablespoon vegetable oil
  • 3-4 kaffir lime leaves, thinly sliced
  • 1 tablespoon palm sugar or brown sugar
  • Salt and pepper to taste

Instructions:

  1. Preheat a large skillet over medium-high heat. Add the unsweetened coconut flakes and dry roast for 2-3 minutes, stirring constantly until slightly golden brown.

  2. In a small bowl, mix the ground coriander, cumin, fennel, cinnamon, turmeric powder, and chili powder.

  3. Add vegetable oil to the skillet and turn the heat down to medium. Add the spice mixture and kaffir lime leaves, and cook for 1-2 minutes until fragrant.

  4. Add the palm sugar or brown sugar, salt, and pepper to the skillet and stir until the sugar is dissolved.

  5. Add the toasted coconut to the skillet and mix until evenly coated with the spice mixture. Continue to cook and stir for 2-3 minutes.

  6. Remove from the heat and let cool. Store in an airtight container at room temperature for up to one week.

Enjoy your Indonesian Serundeng! It’s perfect as a topping for rice, grilled meat or fish, or as a snack on its own.