thumb|200px|Toasted coconut flesh is pounded to an oily paste to make kerisik. 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 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.
thumb|200px|Toasted coconut flesh is pounded to an oily paste to make kerisik. 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 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.
Kerisik means "dry" in Malaysian 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.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).