Serundeng
Coconut peanut relish

• 60 GRAM COCONUT, grated
• 50 GRAM PEANUTS
• 1 TSP SHRIMP PASTE
• 1 TBSP TAMARIND PULP
• 1/2 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 1 TSP CORIANDER SEEDS
• 1 TSP PALM SUGAR
• 1/2 TSP SALT

• BUNCH OF MINT LEAVES, chopped
• 6 TBSP SUGAR
• 1 LEMON, juice and rind

Dry fry the coconut until golden brown. Mix half of it with the peanuts and salt. Mix shrimp paste, tamarind, onion, garlic, sugar and coriander, and puree this mixture. Stir fry 3 minutes, add half of the coconut and allow to cool down. Crush with a fork and add the peanut/coconut mixture. Store airtight.

Bring one liter water to the boil, add the peppermint and the lemon rind and let it stand 15 minutes. Sieve the tea, add the sugar and half of the lemon juice, put the tea in the fridge for a few hours and serve on ice cubes.