Kerisik is used in Malaysian and Singaporean cooking. It is a MUST have for rendang and kerabu salads. It adds on a really fragrant and smoky taste to the curry, making it distinctive from all the other curries. Since I have many packets of store bought kerisik on hand, I thought it is high time I make some on my own. It is a fairly simple and easy to make as long as you have fresh shredded coconut or desiccated coconut at home. Yes, only one ingredient is required!!
We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.
10 to 12 tablespoons fresh shredded coconut
- Toast the shredded coconut in a dry (no oil required), non-stick pan over medium heat.
- Stir frequently until the coconut is golden brown.
- Transfer the toasted coconut into a pestle or mortar and pound to release the fragrance and oils. You can also blend it in a food processor.
- It is ready to use for your rendang. Any extra may be kept in the fridge for up to a week or freezer for up to a month.