Sprinkle this heavenly Indonesian seasoning mix on your go-to rice or noodle bowls to spice them up! Caution: you might have a hard time not using it on everything. The mix features amchur powder is made from dried green mango. It can be found in the international section of well-stocked grocery stores.
Serundeng: Indonesian Seasoned Coconut Mix [Vegan, Gluten-Free]
1 3/4 cups
- 1/2 cup unsweetened, coarsely ground, shredded dried coconut
- 1/2 cup dry roasted unsalted peanuts, coarsely chopped
- 1/3 cup minced shallot or red onion
- 1 1/2 tablespoons minced fresh lemongrass
- 1 clove garlic, grated
- 2 tablespoons coconut sugar
- 3/4 teaspoon coarse kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 1 1/2 teaspoons melted coconut oil
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon amchur powder (see notes)
- Place the coconut, peanuts, shallot, lemongrass, garlic, coconut sugar, salt, coriander, cumin, ginger, cayenne, and coconut oil in a large skillet. Toast on medium-high heat until dry, light golden brown and fragrant, about 8 minutes. Stir frequently and adjust the heat as needed to prevent burning.
- Add the turmeric and amchur powder (if using) and toast for another 30 seconds. Remove from the heat and transfer evenly to a parchment paper to cool completely. The mixture will crisp up a bit as it cools.
- Store in an airtight container in the refrigerator or at room temperature for up to one week.
You can purchase amchur powder, the fruity powder made from unripe green mangos, in the international section of grocery stores. If you can't find it there, visit an Asian supermarket if you have one in your area or purchase online. Reprinted with permission from Bold Flavored Vegan Cooking by Celine Steen. Copyright 2017 by Page Street Publishing Co. Photographs copyright 2017 by Celine Steen. https://www.amazon.com/Bold-Flavored-Vegan-Cooking-Plant-Based/dp/1624143903/?tag=onegrepla-20