2    Coconut; grated
1 1/2    Onion, large
1    Thai pepper
4    Garlic clove
1/2 ts Galangal; grated
1 tb Coriander powder
1/2 tb Cumin
1/2 ts Shrimp paste
2 tb Sugar, brown, dark
3 tb Tamarind water
2    Lime leaf
2    Bay leaf
2 ts Salt

Calories per serving: 84 Fat grams per serving: 4 Approx. Cook Time:
2:30 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.