Kerisik is one of those ingredients that are native to the Malay Archipelago (Nusantara – Indonesia, Malaysia and Singapore). Its used in curry stews and rendangs. It’s very fragrant, and its best to use freshly grated coconut. But dried or desiccated coconut can be used too. It’s very easy to make, and a spoonful or 2 of kerisik in a dish makes all the difference.
I always prepare kerisik on the day I am about to use it in a recipe, and I am unsure of how long it will last in the fridge. 1 cup of grated coconut usually makes about 2/3 of cup of kerisik. (Or if you’re using desiccated coconut, 1 cup makes 1 cup of kerisik)
1 cup of coconut, grated. – fresh if you can find them, or use desiccated coconut like I do above with a sprinkling of water.
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