Kerisik is used in Malaysia to thicken and flavor curries, like Beef Rendang. There’s something incredibly rewarding about making your own, whether you do it the traditional way (in a mortar and pestle) or the modern way (in a food processor). In just ten minutes your entire home fills with the warm smell of toasted coconut.
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Kerisik is used in Malaysia to thicken and flavor curries, like Beef Rendang. There’s something incredibly rewarding about making your own, whether you do it the traditional way (in a mortar and pestle) or the modern way (in a food processor). In just ten minutes your entire home fills with the warm smell of toasted coconut.
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Ingredients
- 14 ounce frozen shredded coconut (this is the freshest possible, next to grating your own)
Servings:
Units:
Instructions
- Toast the coconut over medium heat in a large wok, stirring continually.
- In the first few minutes, the coconut will turn slightly golden and release an light coconut flavor. Keep going, about 10 minutes.
- Once the mixture is a deep golden brown remove from heat and cool slightly.
- In a food processor blend the toasted coconut in 30 second intervals, scraping down the sides, until the oils release and the toasted coconut looks like natural peanut butter.