Your folders
Your folders

Export 1 ingredients for grocery delivery
Step 1
Toast (without oil) grated coconut in a fry pan, stirring constantly over low heat until the general distribution of the coconut is golden brown. This should take about 10 minutes.
Step 2
Immediately transfer toasted coconut to a mortar. Using the pestle, grind and pound toasted coconut in a circular motion to release its oil and fragrance. As you continue to pound, the coconut will become moist and its color will deepen. Stop pounding before it turns to butter. This should take about 6 to 8 minutes.
Step 3
Remove and use in rendangs (dry caramelized curries) and kerabus (salads). Kerisik may be refrigerated up to 2 weeks or frozen for a couple of months.
Your folders

167 viewsnyonyacooking.com
4.8
(356)
20 minutes
Your folders

224 viewsbigoven.com
Your folders

113 viewstasteofhome.com
4.4
(14)
10 minutes
Your folders

167 viewsdeliciouslyseasoned.com
5.0
(1)
5 minutes
Your folders
146 viewsthemodernproper.com
5.0
(1)
10 minutes
Your folders

232 viewsfood.com
5.0
(18)
6 minutes
Your folders

415 viewssavorynothings.com
5.0
(5)
20 minutes
Your folders
182 viewsfoodnetwork.com
1 hours, 40 minutes
Your folders

214 viewslaurafuentes.com
5.0
(7)
Your folders

284 viewstaste.com.au
4.7
(45)
605 minutes
Your folders

233 viewstaste.com.au
4.6
(3)
Your folders

431 viewstaste.com.au
4.8
(12)
Your folders

353 viewsdailycookingquest.com
5.0
(10)
45 minutes
Your folders

796 viewstaste.com.au
5.0
(6)
2 minutes
Your folders

640 viewscooking.nytimes.com
4.0
(77)
Your folders

323 viewsfood.com
5.0
(1)
5 minutes
Your folders

249 viewsfood.com
15 minutes
Your folders

226 viewsmyheartbeets.com
Your folders

224 viewsforksoverknives.com
5.0
(3)