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Receta Kerisik (Pounded Toasted Coconut)
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Roti n Rice
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Ingredientes
Kerisik (Pounded Toasted Coconut) Ingredients
1 cup (100g) fresh grated coconut Instructions
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Recetas de este chef
Roti n Rice
Minneapolis, MN (Estados Unidos)
Inscribió Jueves, 25 de Febrero de 2010
Cocinero Intermedio
164 recetas
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%3C/p%3E%3Cp%3EJuly%2030,%202014%20by%20Linda%203%20Comments%3C/p%3E%3Cp%3EKerisik%20is%20a%20coconut%20base%20ingredient%20found%20in%20Malay%20and%20Nyonya%20cuisines.%20Fresh%20coconut%20is%20grated,%20toasted,%20and%20pounded%20to%20form%20a%20sprinkle%20or%20paste.%20It%20is%20used%20mainly%20in%20curries%20and%20salads%20to%20provide%20body%20and%20flavor.%3C/p%3E%3Cp%3EThere%20is%20no%20substitute%20for%20kerisik%20and%20one%20is%20not%20really%20needed.%20It%20can%20be%20easily%20made%20at%20home.%20Only%20fresh%20grated%20coconut%20is%20required.%20Frozen%20grated%20coconut%20will%20work%20but%20desiccated%20coconut%20may%20be%20a%20little%20too%20dry%20for%20this%20purpose.%20You%20can%20buy%20frozen%20grated%20coconut%20at%20most%20Asian%20markets%20here%20in%20the%20US.%3C/p%3E%3Cp%3ETraditionally,%20kerisik%20is%20pounded%20in%20a%20mortar%20and%20pestle.%20It%20takes%20anywhere%20from%205%20to%2015%20minutes%20of%20labor,%20depending%20on%20the%20texture%20preferred.%20This%20varies%20from%20sprinkle-like%20to%20butter-like%20consistencies.%20The%20one%20that%20I%20am%20familiar%20with%20is%20between%20a%20sprinkle%20and%20a%20paste.%20It%20is%20slightly%20moist%20with%20just%20some%20bits%20of%20the%20toasted%20coconut%20clumping%20together.%20This%20kerisik%20is%20good%20for%20rendang%20(dry%20caramelized%20curry)%20and%20kerabu%20(salad).%3C/p%3E%3Cp%3EAlthough%20I%20have%20not%20tried%20it,%20I%20have%20seen%20kerisik%20being%20made%20successfully%20in%20a%20food%20processor%20like%20nut%20butters.%20Simply%20pulse%20to%20turn%20the%20toasted%20coconut%20into%20a%20sprinkle%20and%20process%20to%20form%20a%20paste%20or%20butter.%3C/p%3E%3Cp%3EToast%20(without%20oil)%20grated%20coconut%20in%20a%20fry%20pan,%20stirring%20constantly%20over%20low%20heat%20until%20the%20general%20distribution%20of%20the%20coconut%20is%20golden%20brown.%20This%20should%20take%20about%2010%20minutes.%20Immediately%20transfer%20toasted%20coconut%20to%20a%20mortar.%20Using%20the%20pestle,%20grind%20and%20pound%20toasted%20coconut%20in%20a%20circular%20motion%20to%20release%20its%20oil%20and%20fragrance.%20As%20you%20continue%20to%20pound,%20the%20coconut%20will%20become%20moist%20and%20its%20color%20will%20deepen.%20Stop%20pounding%20before%20it%20turns%20to%20butter.%20This%20should%20take%20about%206%20to%208%20minutes.%20Remove%20and%20use%20in%20rendangs%20(dry%20caramelized%20curries)%20and%20kerabus%20(salads).%20Kerisik%20may%20be%20refrigerated%20up%20to%202%20weeks%20or%20frozen%20for%20a%20couple%20of%20months.%20%203.2.2925%3C/p%3E%3Cp%3EThe%20yield%20from%20the%20recipe%20above%20is%20sufficient%20for%20most%20curries%20and%20salads.%20I%20prefer%20to%20make%20the%20kerisik%20as%20and%20when%20needed%20so%20that%20it%20is%20fresh.%20Refrigerate%20leftovers%20for%20up%20to%202%20weeks%20and%20freeze%20for%20up%20to%202%20months.%3C/p%3E%3Cp%3EEnjoy%E2%80%A6..and%20have%20a%20wonderful%20day!%3C/p%3E){kind=link}