Kerisik
Kerisik (Jawi: كريسيق) or ambu-ambu (in Minangkabau) is a condiment or spice made from grinding toasted and grated coconut used in cooking among the Malay and Minangkabau communities of Indonesia, Malaysia 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. It is used in dishes such as kerabu salads and especially rendang as a gravy thickener.
A bowl of homemade kerisik | |
| Alternative names | ambu-ambu (Minangkabau) |
|---|---|
| Type | Condiment |
| Place of origin | Indonesia and Malaysia |
| Region or state | Sumatra, Singapore and Malay Peninsula |
| Created by | Malay |
| Serving temperature | Room temperature |
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.