👨‍🍳 作り方

1. 1

   Make the Spice Paste: In a food processor or blender, combine the soaked dried chilies, lemongrass, galangal, shallots, garlic, turmeric powder, cumin powder, fennel powder, coriander powder, and 3 tablespoons of oil. Blend until a smooth paste is formed.

   💡 プロのコツ: If using desiccated coconut, lightly toast it in a dry pan until golden brown before starting.
2. 2

   Heat a large, heavy-bottomed pan or wok over medium heat. Add the prepared spice paste and sauté until fragrant and the oil begins to separate, about 8-10 minutes. Be careful not to burn the paste.

3. 3

   Add the shredded coconut to the pan. Stir well to coat the coconut with the spice paste. Continue to cook, stirring frequently, until the mixture is dry and crumbly, and the coconut turns a deep golden brown. This process can take up to 30-40 minutes.

   💡 プロのコツ: Stirring constantly, especially towards the end, is crucial to prevent burning and ensure even cooking.
4. 4

   Stir in the sugar, lime juice, thinly sliced kaffir lime leaves, and salt to taste. Continue to cook for another 5 minutes until the serunding is completely dry and has a fluffy, floss-like texture.

5. 5

   Remove from heat and let the Serunding Kelapa cool completely. Store in an airtight container at room temperature for a few days, or refrigerate for longer storage.