Coconut Tempeh Serunding - Malaysian Condiment

Ingredients

3/4 C/90g shredded desiccated unsweetened coconut

2 T coconut oil

4 oz/115 g tempeh

2 tsp soy sauce

Paste -

1 stalk lemon grass chopped

2 small shallots, peeled

2 T sliced peeled fresh ginger

2 cloves garlic

1 1/2 tsp dried fennel seeds

1 tsp red pepper flakes

1/2 tsp ground turmeric

Coconut oil as needed for grinding, plus 1 tsp

2 tsp freshly squeezed lime juice

1/2 tsp sugar

1/4 tsp salt

2 large kaffir lime leaves or the zest of 1 lime

Procedure

1. In an oven at 300 degrees F, toast the coconut until it is fragrant and lightly golden brown, about 10+ minutes. Set aside to cool.

You can do this on the stove top medium heat too but you need to watch it carefully.

2. Place the frying pan over high heat and add the coconut oil. Sprinkle the tempeh with the soy sauce. Fry the tempeh until it is dry and crisp, about 4 minutes. Transfer to the cooling coconut and reserve.

3. To make the paste: In a spice grinder or large mortar or food processor, grind the lemon grass, shallots, ginger, garlic, fennel,pepper flakes, and turmeric using a little coconut oil if necessary to get it to grind thoroughly.

4. Heat the 1 tsp of coconut oil in a large frying pan and fry the spice paste. When the paste is fragrant and a shade darker, add the lime juice, sugar, and salt and mix well. Add the tempeh and coconut mixture and keep stirring constantly over low heat unil the oil is absorbed. Add the lime leaves or lime zest and cook for 3 minutes, until fragrant. Let the serunding cool completely before serving. Store in an airtight container in the refrigerator for up to 1 week.