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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.
It is not easily found outside Malaysia and Singapore, and will be most likely only found in Asian specialty food shops outside of these countries. However, pre-made kerisik can develop an unpleasant smell. Fresh kerisik can be easily made from fresh coconut which is grated and fried, then ground in a mortar and pestle. Dried grated coconut can also be used, however the resulting paste is not as fragrant. Kerisik are divided to grade 'A' for kerisik that is fragrant,taste sweet, creamy and nutty aftertaste, while grade 'B' tend to ignore the fragrant which is the keypoint in choosing a good kerisek. As for the last grade which is grade 'C' manufacturers tends to use coconut tailings derived from coconut that is leftovers from coconut milk. this left the kerisik with only the nutty taste, bland and husky aftertaste. This 'C' grade kerisik floods the market making customer confused As for Malaysian market, kerisik are mostly available in supermarket and hypermarket.
- How to toast coconut and make kerisik at pickles-and-spices.com
- How To Make Kerisik (Toasted Cocunut) For Rendangs (Dry Curries) at HappyHomemaker88