Seroendeng. An Indonesian condiment

  • 250 gm grated Coconut 
  • 2 cloves Garlic 
  • 4 Shallots 
  • 2 tablespoons Brown Sugar 
  • 100 ml Tamarind extract 
  • 1 stalk Lemongrass (bruised) 
  • 150 gm Peanuts (unsalted) 
  • 2 tablespoons peanut oil 
  • 1 teaspoon Trassi (toasted) (Trassi/Ngapi/kapi/blachan are all Shrimp pastes using the various local names the difference between them is quite minimal and they can be used interchangeably)
  • 2 teaspoons ground Coriander 
  • 1 teaspoon ground Cumin 
  • ½ teaspoon ground Turmeric

  1. Homogenise or grind shallots and garlic into a paste (pestle & mortar or food processor).
  2. In a wok add and heat the oil and then mix all ingredients and slowly fry over low heat, stirring vigorously and continuously, until golden brown. Remove Lemongrass.
  3. If the mix is still to wet after getting the right colour, slowly dry on a baking tray in a low oven. 
  4. Leave to cool and store in an airtight container.