Sep 23, 2013

Seroendeng

Seroendeng

Even though I grew up with big bowls of seroendeng on our dinner table, I can’t remember my mom ever making this wonderfully seasoned Indonesian coconut & peanut mix herself. Same goes for me. And why? I have no idea. It’s dead-simple. Especially this straightforward version.

Now that I made it myself I can tell you that I will never want to eat store-bought seroendeng again. This tastes a thousand, heck, even a million times better than the jars filled with bland, overly chewy and second-rate peanuts you can buy in our supermarkets and toko’s.

Normally I sprinkle this all over my Indonesian food—especially chicken satay or anything with peanut sauce—as sort of a finishing touch, but this I could eat by the spoonful.

 

Ingredients:

1 stalk lemon grass
4.5oz/125gr coconut flakes
4 tbsp brown sugar
1/2 tbsp ground ginger (djahe)
1 1/2 tsp ground coriander (ketoembar)
2 kaffir lime leaves (djeruk purut)
1 garlic clove
1 tsp kosher salt
3.5oz/100 gr unsalted peanuts (with skin)
2 tbsp sunflower oil

 
Directions:

Start by smashing your lemon grass, tie a knot in it and then smash the knot a few extra times: it will release more flavour this way.
Seroendeng

Place it on a baking tray that you lined with a silpat or parchment paper.
Seroendeng

Mix the coconut flakes with the brown sugar, ginger, coriander and salt.
Seroendeng

Mix it with your hands because that way you can get rid of little sugar clumps.
Seroendeng

Add the coconut mix to the baking tray.
Seroendeng

Push the kaffir lime leaves in there as well.
Seroendeng

 
Give the coconut flakes 20 minutes in a preheated oven at 175Cº (350Fº), but stir it every 5 minutes or so. Not only will it brown more evenly, but the lemon grass and lime leaf flavour will be distributed as well.
 

On to the peanuts.
Seroendeng

You can add them whole, but I like to break them up a bit. Don’t smash the heck out of them, though.
Seroendeng

Heat the oil and cook the peanuts until you start to see a tan. This will take virtually no time: few minutes tops.
Seroendeng

Squeeze in the garlic and cook for another minute. Let the peanuts drain on paper towels.
Seroendeng

The coconut mix should be nice and brown by now. Discard the lemon grass and kaffir lime leaves.
Seroendeng

Mix the peanuts with the coconut. That’s it, folks! No more magic to it than this.
Seroendeng

 
Store the seroendeng in a dark place in an airtight jar! You can also store it in the freezer, but I never do.
 

Sprinkle generously over rice and other dishes.
Seroendeng

 

Seroendeng
Ingredients
    1 stalk lemon grass
    4.5oz/125gr coconut flakes
    4 tbsp brown sugar
    1/2 tbsp ground ginger (djahe)
    1 1/2 tsp ground coriander (ketoembar)
    2 kaffir lime leaves (djeruk purut)
    1 garlic clove
    1 tsp kosher salt
    3.5oz/100 gr unsalted peanuts (with skin)
    2 tbsp sunflower oil

Directions
    Start by smashing your lemon grass, tie a knot in it and then smash the knot a few extra times: it will release more flavour this way. Place it on a baking tray that you lined with a silpat or parchment paper. Mix the coconut flakes with the brown sugar, ginger, coriander and salt and add it to the baking tray. Push the kaffir lime leaves in there as well. Give the coconut flakes 20 minutes in a preheated oven at 175Cº (350Fº), but stir it every 5 minutes or so. Not only will it brown more evenly, but the lemon grass and lime leaf flavour will be distributed as well.

    Add the peanuts whole or break them up a bit first. Heat the oil and cook the peanuts until you start to see a tan. This will take virtually no time: few minutes tops. Squeeze in the garlic and cook for another minute. Let the peanuts drain on paper towels. Once the coconut mix is all brown, discard the leaves and lemon grass and mix it with the peanuts.

    Store the seroendeng in a dark place in an airtight jar or in your freezer.

Meal type: Sauces and Condiments, Indonesian
Servings: 1
Copyright: © kayotickitchen.com

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    17 Comments »

    1. 1

      Wat een SUPER recept!! Hier in Noorwegen is het niet te krijgen dus alle bezoek neemt de bekende potjes mee… Niet meer dus!! Je naam vliegt hier thuis regelmatig over tafel als we weer eens genieten van een fantastisch recept. Geen idee hoe je ze verzint of vindt, maar hier thuis scoren ze 10 punten!

      Danielle on Sep 23, 2013 @ 1:51 pm Reply
      1. Leuk om te horen :)

        Daar zou ik ook gek van worden, als ik van anderen afhankelijk was voor mijn favo dingen.

        Kay on Sep 23, 2013 @ 3:34 pm Reply
    2. 2

      Mijn eigen seroendeng!!!!! Oh zo naar de chinese supermarkt voor de ingredienten…..

      Marieke on Sep 24, 2013 @ 9:28 am Reply
    3. 3

      Wat bedoel je met “brown sugar”. Het ziet er niet uit als bruine basterdsuiker.

      Loes on Sep 29, 2013 @ 12:07 pm Reply
      1. Dit is bruine suiker en geen basterdsuiker. Maar je kunt ook basterdsuiker gebruiken.

        Kay on Sep 29, 2013 @ 3:14 pm Reply
    4. 4

      Over welke soort suiker heb jij het dan. Rietsuiker?

      Loes on Sep 29, 2013 @ 5:02 pm Reply
      1. Nee, dit is meer Amerikaanse bruine suiker. Lijkt op basterdsuiker.

        Kay on Sep 29, 2013 @ 5:15 pm Reply
    5. 5

      Wat leuk, dit doet me aan mijn jeugd denken. Wij woonden in het buitenland en mijn moeder maakte het ook altijd zelf! 

      Caroline Brouwer on Sep 29, 2013 @ 7:05 pm Reply
    6. 6

      Superlekker!

      Marieke on Oct 7, 2013 @ 1:36 pm Reply
    7. 7

      Any idea what, if anything, I could substitute the kaffir lime leaves with? I don’t think they’re available here in my Canadian border town.

      Irma on Mar 2, 2014 @ 8:06 pm Reply
      1. Kaffir lime leaves is one of those things that are near impossible to substitute because you need that specific flavor they give and there’s nothing quite like it. You could try a little lime zest!

        Kay on Mar 5, 2014 @ 8:32 am Reply
    8. 8

      I am loving your blog, as a Dutch Indo living in hot Cairns in Australia I’m able to grow most of the spices and am loving discovering food just like my mams!

      Irna S on Jan 1, 2015 @ 12:39 am Reply
    9. 9

      Thanks for sharing – exactly what I was looking for. I am making a big Indoneasian feast this week for all my friends and family so homemade seroendeng couldn’t be left out.

      Margot on Feb 17, 2015 @ 1:26 pm Reply
    10. 10

      Goed gelukt en erg lekker! Ik zou het willen pinnen via Pinterest, maar ik krijg allemaal losse pins van de foto’s. Is er een andere manier om dat te doen?

      Claudia on Apr 30, 2015 @ 2:21 am Reply
      1. Blij dat hij zo goed bevallen is! Onder elk recept staat een pinterest button!

        Kay on Apr 30, 2015 @ 12:45 pm Reply
    11. 11

      Thank You for Sharing, theses Amazing Recipes.

      C.Kruyff on Jun 3, 2015 @ 1:18 am Reply
    12. 12

      Ga ik ook doen…mijn potje uit Nederland…brr…open en te oud inmiddels,werd: weg er mee en NU online recept *zelf* maken vinden. Tja..verse lemongrass..niet te koop, laat staan die verse kaffir lime leaves.

      Willy on Oct 30, 2017 @ 6:23 pm Reply

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