Title: Serundeng  (baked coconut topping)
 Categories: Relishes, Indonesian
      Yield: 8 Servings
 
      2 ea Coconut; grated
  1 1/2 ea Onion, large
      1 ea Thai pepper
      4 ea Garlic clove
    1/2 ts Galangal; grated
      1 tb Coriander powder
    1/2 tb Cumin
    1/2 ts Shrimp paste
      2 tb Sugar, brown, dark
      3 tb Tamarind water
      2 ea Lime leaf
      2 ea Bay leaf
      2 ts Salt
 
  Calories     per serving: 84 Fat grams per serving: 4 Approx. Cook
  Time: 2:30 Grind onion, garlic, and pepper together in a food
  processor. Add galangal, coriander, cumin, and shrimp paste. Fry
  together in a little oil until light brown. (This step can take up to
  20 minutes, depending on the stove and pan.) Combine with all
  remaining ingredients. Mix well and spread on a cookie sheet. Toast
  in a slow (250 degree) oven until crisp, stirring frequently (every
  10 minutes). This takes about two hours. Store in an airtight jar
  (can be kept frozen). Serve with a handful of salted peanuts
  (optional) mixed with the coconut.  Sprinkle on just about anything.