Kericic (fried coconut paste); It is prepared by beating the grated of the roasted coconut fruit. It is considered a crush or paste.
Simply prepared crush or paste; It is used in a wide range of recipes in Malaysia, Indonesia and Singapore cuisine. It is also sold as ready.
It is really easy to prepare. Yet it takes some patience.
It is often prepared with fresh or frozen coconut grated. However, it can also be prepared with dried coconut grated. However, it is particularly important that the grater does not contain additional sugar and has a grated coconut with no oil.
How to make kerisik? This recipe is prepared with only one material:
100 g grated coconut (fresh for preference, if not, dried)
Preparation of
Heat the pan at low temperature. After the pan is completely heated, fry the chopped coconut in the pan until the color changes.
Do not let it darker or burn too much.
When the chopped coconut is ready, that is, when it is roasted well, beaten in the mortar until the oil comes out with the help of a knife.
After releasing crush oil, you can add it to the meals as recommended in the recipes.
The Kerisic is added to the famous caramelized curry, usually known as Rindang.
Crushing; It is listed as one of the many materials that are usually needed in both beef and chicken reinde.
In addition to Rindang, this special material is used in other dishes such as Nasi Ulam, Nasi Kerabu and “Serunding (spicy grated coconut).
It is used for its smell, creamy taste and natural protective function.
Kericic added food lasts longer. This is a small number used when refrigerators are not common.

Is it done in the kitchen robot? The robot will also help release of fried coconut oil. However, the effect of the fried coconut robot has a very different effect than beating with mortar. The obtained search will be much lower.

How to hide? Adding a pinch of salt when beaten or mixing helps to endure longer.
Storage should always be stored in an air -proof container. In this way, it can be stored in the refrigerator for 1 month.
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