By: Petra Carter
A dry condiment which is traditionally served on the side or sprinkled over all manner of Indonesian dishes, but it would be equally delicious with Thai food. This recipe makes quite a quantity but, stored in an airtight, paper-lined tin, it keeps for ages.
2 tbsp vegetable oil
2 cloves of garlic, crushed
3 tbsp ground laos
1 tbsp ground ketumbar
1 tbsp ground djintan
400 g desiccated coconut
300 g roasted peanuts
Heat the oil in a large frying pan and gently fry the spices over low heat. Stir in the desiccated coconut and mix thoroughly. Stirring all the time, gently toast the coconut for 10 minutes, until a light golden.
Put the pan on a heat diffuser and turn the heat down to its very lowest. Now very gently and stirring regularly to prevent burning, dry the coconut for about 1 hour.
When completely dry, stir in the peanuts and continue cooking for another 5 or 10 minutes then store in an airtight tin for up to 3 months.
© recipe copyright 2002 Petra Carter
Author: Petra Carter Email: