How-To: Kerisik (Toasted Coconut)

So easy when you know how and now I do…Thank you 🙂

Beyond Norm

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!!

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