Serundeng (baked coconut topping)

1. Grindi onion, garlic, and pepper together in a food processor.
2. Add galangal, coriander, cumin, and shrimp paste.
3. Fryi together in a little oil until light brown.
4. (this step can take up to 20 minutes, depending on the stove and pan).
5. Combine with all remaining ingredients.
6. Mixi well and spread on a cookie sheet.
7. Toasti in a slow (250°F) oven until crisp, stirring frequently (every 10 minutes).
8. This takes about two hours.
9. Store in an airtight jar (can be kept frozen).
10. Serve with a handful of salted peanuts (optional) mixed with the coconut.
11. Sprinkle on just about anything.