''Kerisik'' ( Jawi: كريسيق), also known as ''ambu-ambu'' in

Minangkabau Minangkabau may refer to: * Minangkabau culture, culture of the Minangkabau people * Minangkabau Culture Documentation and Information Center * Minangkabau Express, an airport rail link service serving Minangkabau International Airport (''see bel ...

and ''kelapa gongseng'' in

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

, is a condiment or spice made from grinding toasted and

grated A grater, also known as a shredder, is a kitchen utensil used to grate foods into fine pieces. They come in several shapes and sizes, with box graters being the most common. Other styles include paddles, microplane/rasp graters, and rotary drum ...

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (biology), family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, ...

used in cooking among the Malay and

communities of

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...

Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...

and

Singapore Singapore, officially the Republic of Singapore, is an island country and city-state in Southeast Asia. The country's territory comprises one main island, 63 satellite islands and islets, and one outlying islet. It is about one degree ...

. It is sometimes referred to as coconut butter. It can be made at home as a byproduct of extracting

coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...

or bought ready made. ''Kerisik'' is used in dishes such as ''kerabu'' salads, ''

nasi ulam ''Nasi ulam'' is a traditional Indonesian and Malaysian dish of steamed rice (''nasi'') served with various herbs and vegetables ('' Ulam (salad)''). The herbs used are mostly the leaves of ''pegagan'' ('' Centella asiatica''), though they ...

'', ''

gulai Gulai is a type of spiced stew commonly found in the culinary traditions of Indonesia, Malaysia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Minangkabau and Malay c ...

'' and especially ''

rendang Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking m ...

'' as a gravy thickener. Kerisik means "dry" in Malaysian in the sense of dry 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

and

, and will most likely only be found in Asian specialty food shops outside of these countries.

Grading

''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.

External links

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

References

{{Singaporean cuisine Malay cuisine Indonesian cuisine Malaysian cuisine Singaporean cuisine Foods containing coconut

Grading

See also

External links

References