A xeroxed recipe from a dear friend helped us create the surprise star of one recent supper. Crunchy and tangy with a hint of sweet nuttiness, this Indonesian-inspired condiment is delicious sprinkled on rice or noodle dishes, or even as a delightfully innovative yogurt topping. 

If you can’t find barley malt syrup or want to keep this dish gluten-free, you can replace it with agave, honey, or even molasses. We made this nut-free for our supper, but if you live in a peanut-friendly household, try swapping the sunflower seeds for peanuts! 

(Note: we adapted our recipe from the xeroxed page, which we believe is from Natural Foods Cookbook by Mary Estella.)

Ingredients

• 1 T toasted sesame oil
• 1 small onion, minced fine
• 4 minced cloves of garlic
• 1 tsp turmeric
• 2 tsp fresh ginger, pureed or minced fine
• ½ tsp cumin
• ½ tsp sea salt
• ¼ cup sesame seeds
• ½ cup sunflower seeds
• 1 cup flaked coconut
• ⅓ cup lime juice
• 1 T barley malt syrup

Steps

• Heat oil in a large sauté pan. Sauté onion, garlic, salt, and spices for 3 – 5 minutes.
• Add sesame seeds and sunflower seeds. Toast for 2 – 3 minutes.
• Add coconut and stir well.
• Dissolve barley malt in lime juice. Drizzle over mixture and stir well.
• Turn on oven to 250° F. Spread mixture in a large sheet pan and roast for at least an hour, stirring occasionally. Remove when golden and crispy.
• Cool pan on a rack with plenty of airflow. Store in the refrigerator in an airtight container.