SERUNDENG
A crunchy accompaniment to Indonesian dishes. If you have access to authentic ingredients you can make some or all of the following substitutions: peanut oil for vegetable oil, palm sugar for brown sugar, ground galangal powder for ground ginger powder and tamarind paste for lemon juice. But its really good even with common ingredients.
Provided by DinnerBelle
Categories Asian
Time 30m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a medium skillet.
- Grind onion and garlic to a paste in a morter or food processor.
- Saute onion and garlic briefly, till soft, not brown.
- Add all remaining ingredients except lemon juice and peanuts.
- Cook and stir continuously over medium heat until the mixture is brown as toast and crumbly, not sticky.
- Add lemon juice a teaspoon at a time, tasting as you go. The level of sourness is a matter of personal preference.
- Allow to cool and save in an airtight jar. It can be stored in the refrigerator for a month this way.
- Add peanuts just before serving.
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