Ingredients:

2 shallots, peeled

2 cloves garlic, peeled

2 teaspoon shaved palm sugar or dark brown sugar

1 teaspoon dried shrimp paste (trasi), dry-roasted

1 tablespoon tamaring juice (asam jawa)

4 cups (400 g) freshly grated coconut or 3 cups (240 g) unsweetened desiccated coconut

2/3 cup (100 g) roasted unsalted peanuts, skins discarded

½ teaspoon salt

Cooking Direction:

1. Grind the shallots, garlic, sugar, shrimp paste and tamarind juice to a smooth paste in a mortar or blender. Add the grated coconut and mix well
2. Dry-fry the mixture in a wok or skillet over low heat for 10 to 15 minutes until golden brown nd flaky. Add the peanuts and salt, and mix until well blended. Remove from the heat and set aside to cool. Serve in small bowls or sprinkle over rice or side dishes. Serundeng keeps for 2 weeks in an airtight  container.

source: Authentic Recipes From Indonesia, Heinz Von Holzen

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• インドネシア　ココナッツケーキ　れしぴ