Serundeng (baked coconut topping)

Yield: 8 Servings

Ingredients:

2 ea Coconut; grated
1 1/2 ea Onion large
1 ea Thai pepper
4 ea 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 ea Lime leaf
2 ea Bay leaf
2 ts Salt

Instructions:

Calories per serving: 84 Fat grams per serving: 4 Approx. Cook Time: 2:30 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.