This side dish is easily available from the stores in the Netherlands and if you tasted the serundeng I've tried, you'd know that each brand of this condiment has a slightly different taste. Every toko (shop) has its own produce of this side dish, and the taste is slightly different each time.
One day I visited a toko I don't regularly frequent. An Indo-Dutch man was present who said about that product on the shelf he wasn't going to buy this stuff because it was kosong. The slightly light brown color was clearly not to his liking, but now to say that the serundeng was burnt ... well. Almost always, the serundeng I use is home made. There has to be dried coconut at hand, as well as dried herbs and raw peanuts, in order to prepare serundeng, but those are all part of shelved ingredients by default.
Ingredients:
150 g of dry coconut, grated
75 raw peanuts with skin
0.5 tsp kunyit (turmeric)
0.25 tsp salt
1 pinch jintan (cumin)
1.5 tsp coriander powder
0.5 tsp garlic powder
0.25 dried salam leaf (east asian bay leaf)
0.5 dried jeruk purut leaf (lime leaf)
2 tsp sugar
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Preparation
Roast peanuts in oil and drain on paper towels. Crumble dried salam leaf and jeruk purut leaf as finely as possible. Fill the pan with the grated dreid coconut and set it over medium heat. Other than the sugar, add the ingredients along with the roasted peanuts and stir gently for 10 to 15 minutes. Finally spoon through the sugar. Let it cool and use the serundeng for the rice table (I think the serundeng as a supplement to the Chinese-noodles dish also tastes very good), or store in a tightly closed jar in a dark place for consumption at a later date.
Enjoy ... and Selamat Makan!