Serundeng
(Roasted Peanuts with Grated Coconut)

7 tbsp. vegetable oil
1 l/2 cup whole shelled peanuts (or more if desired)
3 shallots peeled and chopped
2 garlic cloves peeled and chopped
2 tsp coriander powder
pinch of cumin powder
1 cup shredded coconut
1 tsp brown sugar
2 tbsp. lemon juice
1 bay leaf
salt
2/3 cup water

Heat 5 tablespoons of the oil in a small frying pan, add the peanuts and fry for about 5 minutes until just brown, shaking the pan constantly. Remove from the pan and cool. Put the shallots, garlic and smooth into a paste with back of spoon. Stir in spices. Heat the remaining oil in a wok or large fry pan. Add the spice paste and fry for 1 min. stirring constantly. Stir in the coconut, brown sugar lemon juice bay leaf salt. Stir fry for a few minutes. Then add water and simmer until the water is completely absorbed. Cover and cook gently for 30 minutes - 1 hour until golden brown stirring frequently. Add the peanuts, then remove from heat and cool before serving. Enjoy. Delicious side dish.

Dayle Butler

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