Serunding Kelapa (Spiced Grated Coconut )


    A nice side dish to a rice meal to give it some savoury spiciness. Great for vegans and vegetarians.


    Kuala Lumpur, Malaysia
    13 people made this

    Serves: 4 

    • 300 g grated coconut
    • 120 ml tamarind juice
    • 2 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground fennel
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 2 kaffir lime leaves
    • For the blender
    • 4 dried chillies (deseeded and soak in warm water to soften)
    • 2 cm galangal
    • 2 cm fresh tumeric
    • 1 cm ginger
    • 4 shallots
    • 3 cloves garlic
    • 2 lemongrass bulbs, bruised
    • 1 tablespoon cooking oil

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Process all ingredients for the blender to a fine paste. Heat a saucepan with a little oil and saute the blended ingredients until fragrant.
    2. Add the grated coconut, tamarind juice, ground spices, salt, sugar and kaffir lime leaves. Stir and lower heat. Let everything cook down on low heat and stir occasionally.
    3. Cook until the coconut dries up and becomes slightly crispy. Serve with glutinous rice cakes or other rice dishes like nasi ambang.

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