Ingredients:

1 cup grated coconut with skin
½ teacup tamarind juice, made with 2 tsp tamarind
1 tbsp sugar
1 tsp salt
2 fragrant lime leaves
1 tbsp meat curry powder

Grind into a smooth paste:
3-4 shallots
1 stalk lemon grass
1 small piece lengkuas, 1cm thick
1 small clove garlic


Method:

Put the grated coconut in a shallow saucepan and add ground ingredients, curry powder, tamarind juice, sugar, lime leaves and salt. Mix well and cook over low heat, turning the contents over from time to time to prevent burning, until dry and crumbly.

Ingredients:

450g grated coconut, add 2 cups water and extract equal amount of milk


Method:

• Put the coconut milk into a pan and boil over low heat. When liquid has been absorbed and all that remains is oil and crumbly coconut, keep stirring. When the coconut crumbs are brown, remove from pan.
• The crumbs can be stored in an air-tight jar.