Рецепт Serunding
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Ингредиенты
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Инструкции
- Lukins.
- verbatim. Just sorta caught my eye as I flipped though the book looking fer ideas.
- Would like to mention which when I worked at a vegetarian restaurant, we did a daily "Square Meal" which consisted of (usually) some sort of bean, a grain, veggie/salad, fresh bread. Anywho....made a dish we called Jamaican Red Beans and Rice...to that I of course lost the recipe. But*this*
- recipe is about what I remember the spices being which we added to the cooked red beans, hence, this coconut condiment added to some nice red beans and served over rice should be excellent with the addition of some added chiles, o' course.
- [Author's intro:] "Malaysian restaurateur Aziza Ali lives in Singapore, where she owns the finest restaurant - Aziza's. Her spice combinations, especially this coconut condiment, fascinated me. In her 'serunding'
- [ital.] mix, Aziza combines the coconut with sweet and savory spices.
- Delicate toasting brings out all the flavors. Serve it sprinkled over Malay Oxtail Soup, Thai Coconut Ratatouille, or possibly Exotic Lamb Curry (see Index). I also like to serve this as a garnish for curries."
- Preheat the oven to 350degrees F.
- In a large bowl lightly toss all the ingredients together with your hands, making sure which the garlic and spices are well distributed.
- Spread the coconut mix on a baking sheet and toast on the center rack of the oven, till pale golden brown, 5 to 7 minute, shaking the pan twice.
- Check after 5 min to be sure the coconut doesn't burn. Remove to let cold and dry out slightly. Store in an airtight jar till use. This will keep 3 to 4 weeks.
- Makes 1 c..