{{short description|Traditional Malay condiment}} {{Infobox prepared food | name = ''Kerisik'' | image = Kerisik.jpg | image_size = | caption = A bowl of homemade ''kerisik'' | alternate_name = ''ambu-ambu'' (Minangkabau), ''kelapa gongseng'' (Indonesian) | country = Indonesia and Malaysia<ref name="Wan"/> | region = Sumatra, Singapore and Malay Peninsula | creator = Malays | course = | type = Condiment | served = Room temperature | main_ingredient = | variations = | calories = | other = | similar_dish = }} 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<ref name="Wan">{{cite book | last=Wan | first=C. | title=Simply Sedap: Oriental Cooking | publisher=Marshall Cavendish International (Asia) Private Limited | year=2012 | isbn=978-981-4435-03-1 | url=https://books.google.com/books?id=XWCJAAAAQBAJ&pg=PA190 | access-date=2 October 2024 | page=190}}</ref> 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.<ref>{{cite book|page=362|title=The Malaysian Kitchen: 150 Recipes for Simple Home Cooking|first=Christina|last=Arokiasamy|year=2017|isbn=978-0544810020|publisher=Houghton Mifflin Harcourt}}</ref>
Kerisik means "dry" in Malaysian<ref>{{cite web | title=Carian Umum | website=Pusat Rujukan Persuratan Melayu| url=https://prpm.dbp.gov.my/cari1?keyword=kerisik | language=ms| access-date=2 October 2024}}</ref> 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.
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.
==Grading== 210px|thumb|Prepackaged ''kerisik'' ''Kerisik'' is divided into grade 'A', for ''kerisik'' that is fragrant and creamy, tastes sweet and has a nutty aftertaste, and grade 'B', which tends to have fewer of the fragrant notes which are the key point in choosing a good ''kerisik''. As for the last grade, grade 'C', manufacturers tend to use coconut leftovers from the production of coconut milk. This leaves the kerisik with only the nutty taste and with a bland and husky aftertaste. This 'C' grade kerisik floods the market, confusing customers.
==See also== {{Portal|Food|Indonesia|Malaysia|Singapore}} * Malay cuisine * Serundeng
==External links== *[http://www.pickles-and-spices.com/how-to-toast-coconut.html How to toast coconut and make kerisik] at pickles-and-spices.com
==References== <references /> {{Bruneian cuisine}} {{Indonesian cuisine}} {{Malaysian cuisine}} {{Singaporean cuisine}}
Category:Malay cuisine Category:Indonesian cuisine Category:Malaysian cuisine Category:Singaporean cuisine Category:Foods containing coconut