 A bowl of homemade kerisik | |
| Alternative names | ambu-ambu (Minangkabau), kelapa gongseng (Indonesian) |
|---|---|
| Type | Condiment |
| Place of origin | Indonesia and Malaysia[1] |
| Region or state | Sumatra, Singapore and Malay Peninsula |
| Created by | Malays |
| Serving temperature | Room temperature |
Kerisik (Jawi: كريسيق), also known as ambu-ambu in Minangkabau and kelapa gongseng in Indonesian, is a condiment or spice made from grinding toasted and grated coconut used in cooking among the Malay and Minangkabau communities of Indonesia, Malaysia[1] and Singapore. It is sometimes referred to as coconut butter. It can be made at home as a byproduct of extracting coconut milk or bought ready made. Kerisik is used in dishes such as kerabu salads, nasi ulam, gulai and especially rendang as a gravy thickener.[2]
Kerisik means "dry" in Malaysian[3] 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 Indonesia, Malaysia and Singapore, and will most likely only be found in Asian specialty food shops outside of these countries.
- ^ a b Wan, C. (2012). Simply Sedap: Oriental Cooking. Marshall Cavendish International (Asia) Private Limited. p. 190. ISBN 978-981-4435-03-1. Retrieved 2 October 2024.
- ^ Arokiasamy, Christina (2017). The Malaysian Kitchen: 150 Recipes for Simple Home Cooking. Houghton Mifflin Harcourt. p. 362. ISBN 978-0544810020.
- ^ "Carian Umum". Pusat Rujukan Persuratan Melayu (in Malay). Retrieved 2 October 2024.