Kerisik

Kerisik

A bowl of homemade kerisik
Alternative names	ambu-ambu (Minangkabau), kelapa gongseng (Bahasa Indonesia)
Type	Condiment
Place of origin	Indonesia and Malaysia
Region or state	Sumatra, Singapore and Malay Peninsula
Created by	Malays and Minangkabau
Serving temperature	Room temperature

Toasted coconut flesh is pounded to an oily paste to make kerisik.

Kerisik (Jawi: كريسيق), also known as ambu-ambu (in Minangkabau) and kelapa gongseng (in Indonesian), is a condiment or spice made from grinding toasted and grated coconut used in cooking among the Malay and Minangkabau communities of Indonesia, Malaysia and Singapore. It is sometimes referred to as coconut butter. It can be made at home as a byproduct of extracting coconut milk or bought ready made. Kerisik is used in dishes such as kerabu salads, nasi ulam, gulai and especially rendang as a gravy thickener.

Kerisik means "dry" in Malay, in the sense of leaves or grated coconut. Fresh kerisik can be easily made from fresh coconut which is grated and sautéed on low heat, then ground in a mortar and pestle. Dried grated coconut can also be used, however, the resulting paste is not as fragrant. Pre-made kerisik can develop an unpleasant smell.

It is not easily found outside Indonesia, Malaysia and Singapore, and will most likely only be found in Asian specialty food shops outside of these countries.

Grading

Prepackaged kerisik

Kerisik is divided into grade 'A', for kerisik that is fragrant and creamy, tastes sweet and has a nutty aftertaste, and grade 'B', which tends to have fewer of the fragrant notes which are the key point in choosing a good kerisik. As for the last grade, grade 'C', manufacturers tend to use coconut leftovers from the production of coconut milk. This leaves the kerisik with only the nutty taste and with a bland and husky aftertaste. This 'C' grade kerisik floods the market, confusing customers.

See also

• Malay cuisine
• Serundeng

External links

• How to toast coconut and make kerisik at pickles-and-spices.com