See Also: Rice
Serundeng Kacang
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Recipe compliments of Sharlene and Frank Van Rooy of Hollister. Serundeng is a delicious adjunct to any rijsttafel. Easy to assemble and prepare, it can be made in a double recipe and stored for a considerable length of time in a jar with a tight cover. The roasted crumbs are sprinkled liberally on rice dishes to provide flavor and texture. A bonus is that the Serundeng is compatible with Indian curry dishes.
3 large minced cloves garlic
2 tablespoons finely chopped onion
2 tablespoons sugar
1 teaspoon salt
1 teaspoon tamarind (1 pod, no seeds, diced)
2 cups fresh-grated coconut
2 tablespoons peanut oil
1 cup dry roasted broken peanuts (no salt)
Dissolve tamarind in 3-4 teaspoons hot water and set aside. In a mortar, crush the garlic, onion, sugar, salt and tamarind liquid (including undissolved solids) into a paste. Mix with the grated coconut.
Heat the oil in a large frying pan, and toast the coconut mixture slowly over low heat, stirring frequently. Remove solid parts of tamarind as you see them. When the mixture is nearly dry and light brown in color, about 20 minutes, add the peanuts and toast for five minutes more. Allow the mixture to cool before storing. Makes about 2 -2 1/2 cups.
Recipe created 2005-02-21.
