{"id":517,"date":"2016-07-26T16:08:48","date_gmt":"2016-07-26T16:08:48","guid":{"rendered":"https:\/\/twiceifilikeit.com\/?p=517"},"modified":"2016-07-26T16:08:48","modified_gmt":"2016-07-26T16:08:48","slug":"serundaaaang","status":"publish","type":"post","link":"https:\/\/twiceifilikeit.com\/?p=517","title":{"rendered":"Serundaaaang"},"content":{"rendered":"<p><strong><em>Serundang is an Indonesian spice and coconut mixture, often used as a side dish or garnish to accompany rice. This version is my favorite iteration, using sliced almonds for extra crunch. I use it on salads, with chicken, or eat it plain as a snack.<\/em><\/strong><\/p>\n<address><strong>SERUNDANG<\/strong><\/address>\n<address><em>Yield: 15 portions<\/em><\/address>\n<address><span style=\"text-decoration: underline;\">Ingredients<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <span style=\"text-decoration: underline;\">Amounts<\/span><\/address>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-523\" title=\"Serundang for blog\" src=\"https:\/\/twiceifilikeit.com\/wp-content\/uploads\/2016\/07\/Serundang-for-blog-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/twiceifilikeit.com\/wp-content\/uploads\/2016\/07\/Serundang-for-blog-225x300.jpg 225w, https:\/\/twiceifilikeit.com\/wp-content\/uploads\/2016\/07\/Serundang-for-blog.jpg 480w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<div>\n<address>Butter\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tbsp.<\/address>\n<address>Coconut\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup<\/address>\n<address>Brown sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tbsp.<\/address>\n<address>Almonds, sliced \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 cup<\/address>\n<address>Garlic, minced\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp.<\/address>\n<address>Coriander, ground\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp.<\/address>\n<address>Turmeric\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd tsp.<\/address>\n<address>Cumin, ground\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp.<\/address>\n<address>Salt \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 tsp.<\/address>\n<address>Cayenne pepper \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u2153 tsp.<\/address>\n<p>&nbsp;<\/p>\n<p><strong>Method:\u00a0<\/strong>Melt the butter and pour over the coconut, almonds, and spices. Bake at 300\u00b0F until the coconut is a deep golden brown and the almonds likewise have begun to brown. Stirring this mixture once or twice will facilitate even browning. Cool and store sealed in a clean air tight container.<\/p>\n<p><em>Recipe c\/o The Culinary Institute of America, Greystone (for Almond Board of California)<\/em><\/p>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Serundang is an Indonesian spice and coconut mixture, often used as a side dish or garnish to accompany rice. This version is my favorite iteration, using sliced almonds for extra crunch. I use it on salads, with chicken, or eat it plain as a snack. SERUNDANG Yield: 15 portions Ingredients\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Amounts Butter\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0&hellip; <a class=\"more-link\" href=\"https:\/\/twiceifilikeit.com\/?p=517\">Continue reading <span class=\"screen-reader-text\">Serundaaaang<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-517","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts\/517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=517"}],"version-history":[{"count":11,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts\/517\/revisions"}],"predecessor-version":[{"id":529,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=\/wp\/v2\/posts\/517\/revisions\/529"}],"wp:attachment":[{"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/twiceifilikeit.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}