How to Make Singaporean Roasted Coconut Sambal Asian Cooking Recipe Cuisine

Singapore Roasted Coconut Sambal 

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

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Recipe makes for 4-5 Servings

3 stalks lemongrass, tender inner part of bottom third only

4 green finger-length chillies

6 Asian shallots 

200 g (2 cups) freshly grated coconut

¾ teaspoon salt

Directions:

Finely slice the lemongrass, chillies and shallots. Mix well with the grated coconut and salt.

Heat a wok over low flame and dry-fry, stirring constantly, until the coconut and the other ingredients turn an even golden brown, about 10 minutes.


Watch the mixture diligently to prevent scorching. Cool completely and store airtight in the fridge; consume within a week.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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