Serunding

This side dish is normally served together with Lontong.  It can also be used as a filling for savoury malay kuihs or snacks.  Dessicated coconut or fresh coconut can be used but the latter is better because of its fresh tangy taste.

Ingredients:
1 fresh coconut (or 200 g dessicated coconut), to be skinned and grated
1 tbsp fresh tamarind, to be mixed with a little water
salt and sugar to taste
some palm sugar
cooking oil

Blended Ingredients:
2 stalks dried chillies, to be cut into pieces and soaked in warm water
2.5 cm fresh turmeric, to be peeled and sliced
2.5 cm galangal, to be peeled and sliced
2 pcs lemon grass (fat ones), to be sliced
5 cloves of garlic, to be peeled and sliced
2 big onions, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp fennel seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water

Method:
Fry freshly grated coconut (or dessicated coconut) in a wok without oil until dry. Remove and leave aside.

Heat oil in wok and add the blended ingredients.  Stir-fry until fragrant.  Then, add in tamarind juice, sugar, palm sugar and salt to taste.  Bring to a simmer.  Then, add in dried coconut and reduce heat.

Mix thoroughly and cook until almost dry.  Remove from heat and leave aside for later use.

Bon Appetit!