Kerisik

Fresh and Nature

Kerisik is used in Malaysian and Singaporean cooking. Coconut is grated, toasted, then ground to a paste. It is sometimes referred to as coconut butter. It can be made at home or bought ready made. It is used in dishes such as kerabu salads and rendang.

Rendang Recipe

Ingredients: 1/2 pound boneless and skinless chicken bosoms or thighs, cut into solid shapes 1/3 glass cooking oil 1 cinnamon stick 1 tablespoon cili kering kisar (adjust to suit your spice level) 1 tablespoon kerisik 3 cloves 3 star anise 3 cardamom cases 1 lemon grass, white part just, beat and cut into strips 1 container coconut milk 1 container water 5 lime leaves, wounded 5 tablespoons toasted ground coconut (Kerisik) 1 tablespoon sugar or to taste Spice Paste: 6 shallots 1-inch piece galangal 3 stalks lemon grass, white part as it were 4 cloves garlic 1-inch piece ginger, peeled 10 dried chilies (stew arbol), seeded Description: 1. All every one of the elements of the Spice Paste in a nourishment processor. Mix well. 2. Heat the oil in a skillet, include the Spice Paste, cinnamon, cloves, star anise, and cardamom units and panfry them until sweet- smelling. Include the chicken and lemongrass, mix to join well with the flavors. Include the coconut drain, water, and stew on medium warmth, blending as often as possible until the chicken is practically cooked. 3. Include the kaffir lime leaves, toasted coconut, mix to mix well with the chicken. Bring down the warmth to low, cover the top, and gradually stew for 30 minutes or until the chicken is delicate and the fluid has become scarce. Add more sugar and salt to taste to taste. Serve instantly.