Estimated reading time: 2 minutes
Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam.
Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipe calls for. So if your rendang recipe says you need 4 Tbsp of kerisik, that’s how much you fry up. That’s what I use in most of my rendang recipes.
If you can’t find fresh or frozen grated coconut, unsweetened desiccated coconut will do perfectly.
You’ll find 3 of them on my new blog, Singaporean and Malaysian Recipes. Or click on the links below.
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Kerisik Recipe
Ingredients
Freshly Grated Coconut
- 4 heaped Tbsp fresh grated coconut or frozen from South Asian stores
if using Desiccated Coconut (as in video)
- 4 Tbsp desiccated coconut
- 1 Tbsp coconut milk
Instructions
- Heat a frying pan on medium-low heat and dry fry your shredded coconut for about 2-3 minutes, stirring or tossing constantly.If you find that some bits are browning too quickly, turn the heat down to low.If using desiccated coconut, add the coconut milk right at the start, as in the video.
- When done, leave to cool for about 5 minutes.Pound in a pestle and mortar or place in a spice mill and blitz until you get the consistency of brown sugar. That's it!
- If cooking rendang, you could also just add it straight into the blender/chopper when making your spice paste.
