Kerisik, nyo gule (Terengganu), nyo gulo (Kelantan), mumbu or mumbu masak (Sarawak) is used in

Malaysian Malaysian may refer to: * Something from or related to Malaysia, a country in Southeast Asia * Malaysian Malay, a dialect of Malay language spoken mainly in Malaysia * Malaysian people, people who are identified with the country of Malaysia regard ...

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 ...

and

Singaporean Singaporeans, or the Singaporean people, refers to citizens or people who identify with the sovereign island city-state of Singapore. Singapore is a multi-ethnic, multi-cultural and multi-lingual country. Singaporeans of Chinese, Malay, India ...

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'' and

rendang Rendang ( ; ) is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and th ...

. It is not easily found outside Indonesia, Malaysia and Singapore, and will most likely only be 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 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. In the Malaysian market, kerisik is mostly available in supermarkets and hypermarkets.

External links

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

References

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

See also

External links

References