Categories: Relishes, Mideast 
      Yield: 8 servings 
  
      2 ea Coconut; grated                   1/2 ts Shrimp paste 
  1 1/2 ea Onion, large                        2 tb Sugar, brown, dark 
      1 ea Thai pepper                         3 tb Tamarind water 
      4 ea Garlic clove                        2 ea Lime leaf 
    1/2 ts Galangal; grated                    2 ea Bay leaf 
      1 tb Coriander powder                    2 ts Salt 
    1/2 tb Cumin                           
  
  Grind onion, garlic, and pepper together in a food processor. Add galangal, 
  coriander, cumin, and shrimp paste.  Fry together in a little oil until 
  light brown. (This step can take up to 20 minutes, depending on the stove 
  and pan.) 
   
  Combine with all remaining ingredients.  Mix well and spread on a cookie 
  sheet.  Toast in a slow (250 degree) oven until crisp, stirring frequently 
  (every 10 minutes).  This takes about two hours. Store in an airtight jar 
  (can be kept frozen).  Serve with a handful of salted peanuts (optional) 
  mixed with the coconut.  Sprinkle on just about anything. 
   
  Calories     per serving: 84          Number of Servings:   8 Fat grams per 
  serving: 4            Approx. Cook Time:  2:30 Cholesterol per serving: 
  Marks: