Kerisik is used in Malaysian and Singaporean cooking. Coconut is grated, toasted, then ground to a paste. It is sometimes referred to as coconut butter. It can be made at home or bought ready made. It is used in dishes such as kerabu salads and rendang.
Ingredients:1/2 pound boneless and skinless chicken bosoms or thighs, cut into solid shapes1/3 glass cooking oil1 cinnamon stick1 tablespoon cili kering kisar (adjust to suit your spice level)1 tablespoon kerisik 3 cloves3 star anise3 cardamom cases1 lemon grass, white part just, beat and cut into strips1 container coconut milk1 container water5 lime leaves, wounded5 tablespoons toasted ground coconut (Kerisik)1 tablespoon sugar or to tasteSpice Paste:6 shallots1-inch piece galangal3 stalks lemon grass, white part as it were4 cloves garlic1-inch piece ginger, peeled10 dried chilies (stew arbol), seededDescription:1. All every one of the elements of the Spice Paste in a nourishment processor. Mix well.2. Heat the oil in a skillet, include the Spice Paste, cinnamon, cloves, star anise, and cardamom units and panfry them until sweet-smelling. Include the chicken and lemongrass, mix to join well with the flavors. Include the coconut drain, water, and stew on medium warmth, blending as often as possible until the chicken is practically cooked.3. Include the kaffir lime leaves, toasted coconut, mix to mix well with the chicken. Bring down the warmth to low, cover the top, and gradually stew for 30 minutes or until the chicken is delicate and the fluid has become scarce. Add more sugar and salt to taste to taste. Serve instantly.