Serundeng

Senmdeng (sehr-oon-dehng) is a crunchy garnish of fried coconut and peanuts, traditionally served as part of a Rijsttafel.

ABOUT 14 OUNCES 1 tablespoon peanut oil

1 small onion, finely chopped

1 garlic clove, crushed

1 teaspoon blachan or anchovy paste

1 tablespoon ground coriander

2 tablespoons sugar

1 teaspoon salt

4 oz. fresh coconut, finely grated

8 oz. cups shelled salted peanuts

In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Stir in the blachan or anchovy paste and cook, stirring frequently, for 6 minutes. Reduce the heat to low. Stir in the coriander, sugar, salt and coconut and fry, stirring constantly, for 8 to 10 minutes or until the coconut is golden brown. Stir in the peanuts and mix the ingredients together until they are thoroughly combined.

Remove the pan from the heat. Set aside to cool completely. Transfer the serundeng to a 1-pound storage jar. Store in a cool, dry place until required.

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