I am working on a dessert using Kerisik at the moment and have been publishing the ‘slow’ progress, it is heading in the right direction nicely though and the full version will get released when it’s completed over the next few months. The aroma of Kerisik is like a ‘Toasty Caramel Coconut’ flavour and to me Is very unique in this style of cuisine.
You can see the start and the end of the process in the pictures above. The last time I made this I used a microwave oven, which worked but things got very hot indeed so this time I followed another method which involves melting some creamed coconut from a block, and cooking it in a saucepan until the right colour has been reached. A unique flavour to Malaysian cuisine is Kerisik which is grated, toasted and ground Coconut. To accompany the Rendang I decided on plain Basmati Rice and Pak Choi, enhanced with some of the flavours above, Kecap Manis a Sweet Soy Sauce being one along with the Sesame Seeds to add some texture and crunch. Honoured with being appointed the Kuala Lumpur Food Ambassador by the KL Mayor in 2015, and being featured on such programs as Toms Kerridge’s Best Ever Dishes and Channel 4’s Sunday Brunch he is a pretty damn fine Chef, winning such prizes as Chef of the Year at the Asian Curry Awards in 2012 and many more! I have several Malaysian cookery books in my ever growing collection, one being Normans’ ‘Amazing Malaysia’ it’s a cracking book and contains an authentic recipe for a Chicken Rendang, one his mother used to made so off to the Asian Supermarket for the ingredients and we were good to go. Norman Bin Musa is a bit of a super hero when it comes to Malaysian food and has won many awards and accolades for his skill and expertise in all things Malaysian. I have cooked ‘Rendang’ twice before, one at ‘Season Cookery School’ with the fabulous Jackie Kearney aka The Hungry Gecko of vegetarian and vegan food fame using Jackfruit, and previously I have attempted a Rendang using Beef Short Ribs which didn’t go quite right and needed more cooking.
It did not take long after the trip to Malaysia to get the urge to cook something that would remind me of fun times.
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