Title: Serundeng (Baked Coconut Topping)
Categories: Relish Mideast
Yield: 8 Servings

2		Coconut; grated
1 1/2		Onion, large
1		Thai pepper
4		Garlic clove
1/2	ts	Galangal; grated
1	tb	Coriander powder
1/2	tb	Cumin
1/2	ts	Shrimp paste
2	tb	Sugar, brown, dark
3	tb	Tamarind water
2		Lime leaf
2		Bay leaf
2	ts	Salt

Grind onion, garlic, and pepper together in a food processor. Add galangal, coriander, cumin, and shrimp paste. Fry together in a little oil until light brown. (This step can take up to 20 minutes, depending on the stove and pan.)

Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything.

Calories per serving: 84 Number of Servings: 8 Fat grams per serving: 4 Approx. Cook Time: 2:30 Cholesterol per serving: Marks:

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