Tuesday, May 19, 2009


Since I made the Chicken and Tofu in Spicy Green Curry Sauce yesterday, I decided to make Nasi Kuning (Indonesian style fragrant yellow rice) and Serundeng (fried spiced grated coconut) to accompany it.

2 cup grated coconut
1 teaspoon sugar
2 teaspoon palm sugar
1/4 teaspoon dried shrimp paste
1 teaspoon tamarind paste (dilute with 1 teaspoon hot water)
2 garlic cloves
1 bay leaf
1 tablespoon grated galangal
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon salt

  • Make paste out of the sugar, shrimp paste, tamarind paste, garlic, galangal, cumin, coriander and salt, add a little bit of water if need to
  • Stir fry the grated coconut over a medium heat until it turns yellow (for about 10 minutes)
  • Take the fried grated coconut out
  • Stir fry the paste and the bay leaf with 1 tablespoon of canola oil in the pan for 5-10 minutes until it thickens up
  • Put the fried grated coconut back into the pan, mix well and cook for another 20-25 minutes stirring frequently until it crisps up but not burned

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