Well, why did I make my own kerisik?
Because I wanted to make rendang for the very 1st time in my life, and 1 of the ingredients for rendang is kerisik. May I add that kerisik is an essential ingredient in rendang, very very important as without kerisik, what is rendang.
But why didn't I just get the ready-made kerisik from the stores?
Because I was so geared to be in front of the stove for ~6hrs, to toast the grated coconut to a lovely golden brown. Indeed, I was so gung-ho~. No regrets. And also, ready-made ones may not be as tasty and sometimes they do have a certain undesirable aroma after being packed for a while.
I can't quite remember now how much coconut I bought from the wet market but I think it'd have to be at least 1 whole coconut. We need to use the old coconut not the young coconut as young coconut is sweeter and less aromatic than the old one. The young coconut are the full-whites when grated and are used for malay kuih like kuih kasui, lopis and the likes.
In a wok, i used anodized wok, stir coconut repeatedly and frequently, with slow fire. Since it was my first attempt, I was very careful with the fire. I think it wasn't slow fire but *very* slow fire. :P
It should gradually changed colour from white to light brown and to a golden brown like these:
Fresh coconut at the beginning of it all. I also added a tablespoon of coriander seeds to the coconut.
changes to light brown, after approximately 3 hours
becomes more brown
finally to a golden brown, after close to 6 hours, with slow fire.
Then, using the miller, blend the golden brown coconut
Golden brown in miller and dark brown after milling on the right. The oil that was released from the milling changed it to dark brown.
Can be stored in airtight container and frozen. Just what I did.
And with the kerisik, I made my rendang for the very first time, for Eid this year:
The husband gave his thumbs-up for my very first rendang and that was enough for me.
The 6 hours of kerisik? It was all worth it.