SARUNDENG KADJO

SARUNDENG KADJO
[Toasted coconut shred condiment]

Originally posted here:
http://atthebackofthehill.blogspot.com/2007/09/little-brown-notebook.html


One cup shredded coconut.
Half cup cashews.
Half teaspoon each: ground coriander, ground cumin, turmeric, sugar, salt.
Quarter teaspoon each: cinnamon powder, dry ginger.
Pinch: mace, cayenne.
Half tablespoon each: Louisiana hot sauce, lime juice.
Dash of hot water.


Whisk all flavourings till sugar and salt dissolve. Toss everything together to coat, let stand for an hour. Toast, spread out on a tray, for one and a half to two hours at 225 degrees Fahrenheit. It will be brown and crispy at this point. Can be kept in a jar with a screw-top lid for up to four or five weeks - but you will have eaten it before then.

This is used as a textural side-dish, adding crunch to curries and stews. It can also be eaten plain, or strewn over rice. Unlike the standard version, which you are probably used to, it contains no fish-paste, and no huge amount of palm-sugar (Javanese like much more sweetness than is strictly normal).

I have substituted cashews for peanuts - some people are allergic to peanuts.