Serundeng

Serundeng is an Indonesian sauteed grated coconut that is often used as a side dish to accompany rice. Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng) or sprinkled on top of other dishes such as soto or ketan (sticky rice).
In Indonesia, beef serundeng usually tastes rather sweet because of the addition of coconut sugar, and commonly associated with Javanese cuisine. Serundeng as grated coconut sprinkled dry condiment is also found in Betawi cuisine of Jakarta, and Makassar cuisine of South Sulawesi, usually applied upon soto, ketan, or burasa (rice in banana leaf cooked in coconut milk).
In Malaysia, the term serunding refers to meat floss instead, it can be mixed with grated coconut or not. While in Indonesia, meat floss is called abon, and serundeng is clearly refer to spiced and sauteed grated coconut.

Ingredients

• 250 gr. grated Coconut
• 2 cloves Garlic
• 4 Shallots
• 2 tablespoons Brown Sugar
• 100 cc Tamarind extract
• 1 stalk Lemongrass (bruised)
• 150 gr. Peanuts (unsalted)
• 2 tablespoons peanut oil

Spices

• 1 teaspoon Trassi (toasted)
• 2 teaspoons ground Coriander
• 1 teaspoon ground Cumin
• ½ teaspoon ground Turmeric

How To Make

1. Grind Shallots and garlic into paste using a pestle & mortar or food processor.
2. Heat oil in wok or frying pan.
3. Mix all ingredients and slowly fry over low heat, stirring continuously, until golden brown.
4. If the mix is still to moist after getting the right colour, slowly dry on a baking tray in a low oven. remove Lemongrass.
5. Leave to cool and store in airtight jar.

Categories: Common Ingredients