Authentic Malaysian Serunding: A Detailed Step-by-Step Recipe

Ingredients

  • 1 kg beef, cut into thin slices
  • 6 shallots, finely sliced
  • 4 cloves of garlic, finely sliced
  • 2 lemongrass stalks, finely sliced
  • 1 inch piece of ginger, finely sliced
  • 2 cups of grated coconut
  • 4 dried chilies, finely chopped
  • 1 tablespoon of coriander seeds
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • 2 tablespoons of sugar
  • Salt to taste
  • 4 cups of water
  • 2 tablespoons of cooking oil

Steps and instructions

  1. Prepare a large pan and heat the cooking oil over medium heat.
  2. Add the shallots, garlic, lemongrass, and ginger to the pan and sauté until they become fragrant.
  3. Add the coriander seeds, fennel seeds, cumin seeds, and dried chilies into the pan and continue sautéing for another 2 minutes.
  4. Add the thinly sliced beef into the pan and stir until it's well combined with the spices. Cook until the beef turns brown.
  5. Then add the turmeric powder, sugar, and salt. Stir well to distribute the seasonings evenly.
  6. Pour the water into the pan, lower the heat to low, and let the mixture simmer for about 2 hours or until the beef is tender and the water has almost completely evaporated.
  7. While the beef is simmering, prepare a separate pan and dry roast the grated coconut over low heat until it turns golden brown. Stir continuously to prevent the coconut from burning.
  8. Once the beef is done and the water has evaporated, add the roasted coconut to the pan and mix well. Keep stirring for another 10 minutes until the mixture is dry.
  9. Transfer the serunding to a serving dish and let it cool before serving.

Tools for making

  • Large pan - for cooking the beef and spices
  • Separate pan - for dry roasting the grated coconut
  • Cutting board - for slicing the shallots, garlic, lemongrass, and ginger
  • Knife - for cutting the beef into thin slices and chopping the dried chilies
  • Grater - for grating the coconut
  • Stirring spoon - for stirring the beef mixture and roasted coconut

Recipe variations

  • Chicken Serunding: Substitute the beef with boneless chicken thighs or breast.
  • Vegetarian Serunding: Replace the meat with textured vegetable protein (TVP) or tempeh.
  • Spicy Serunding: Increase the amount of dried chilies or add extra chili flakes for a hotter flavor.
  • Seafood Serunding: Use shrimp or fish fillets instead of beef.
  • Coconut Serunding: Increase the amount of grated coconut for a more pronounced coconut flavor.
  • Nuts and Seeds Serunding: Add toasted peanuts, cashews, or sesame seeds for added crunch and flavor.
  • Herb-infused Serunding: Incorporate herbs like lemongrass, kaffir lime leaves, or pandan leaves into the cooking process for a fragrant twist.
  • Lime or Tamarind Serunding: Squeeze in some lime juice or add tamarind paste for a tangy variation.
  • Curry Serunding: Mix in your favorite curry powder or paste to give the dish a curry-spiced twist.
  • Extra Sweet Serunding: Increase the amount of sugar or add condensed milk for a sweeter flavor.

Recipe overview

Serunding is a traditional Malaysian dish, typically made with shredded beef, though it can also be made with chicken or fish. This mouth-watering delicacy is often served during festive seasons like Eid al-Fitr, but it's also a great addition to everyday meals. Despite its complex flavors, serunding is surprisingly simple to make. It involves a slow cooking process where the meat is simmered with a blend of aromatic spices until tender, then mixed with golden roasted coconut. The final result is a deliciously savory and slightly sweet dish with a unique, granular texture. This recipe will guide you step-by-step on how to make your own serunding at home. Enjoy this taste of Malaysia!

Common questions

  1. Can I use chicken instead of beef? Yes, you can substitute beef with chicken if you prefer. Just make sure to adjust the cooking time accordingly as chicken may cook faster than beef.
  2. Can I use desiccated coconut instead of grated coconut? Yes, you can use desiccated coconut as a substitute for grated coconut. However, the texture and flavor may slightly differ.
  3. Can I make this recipe ahead of time? Yes, you can make serunding ahead of time. Once cooked and cooled, store it in an airtight container in the refrigerator for up to one week.
  4. Can I freeze serunding? Yes, serunding can be frozen. Divide it into smaller portions, place them in freezer-safe containers or bags, and store them in the freezer for up to three months.
  5. Can I adjust the level of spiciness? Certainly! If you prefer a milder serunding, you can reduce the amount of dried chilies or remove them altogether. Conversely, if you enjoy spice, you can increase the amount of dried chilies.
  6. Can I make serunding vegetarian or vegan? Yes, you can modify this recipe to make it vegetarian or vegan. Substitute the beef with plant-based protein alternatives like tofu or textured vegetable protein (TVP). Ensure that other ingredients used are also suitable for your dietary preferences.

Serving dishes and utensils

  • Large pan - A large pan will be needed to cook the beef and spices.
  • Separate pan - A separate pan is required to dry roast the grated coconut.
  • Stirring spoon - A stirring spoon is essential for stirring the beef and spices while cooking.
  • Serving dish - A serving dish is needed to present the serunding.
  • Knife - A knife is required to slice the shallots, garlic, lemongrass, and ginger.
  • Cutting board - A cutting board is needed to safely chop the shallots, garlic, lemongrass, and ginger.
  • Grater - A grater is necessary to grate the coconut.
  • Measuring cups - Measuring cups are helpful for accurately measuring the grated coconut and water.
  • Spice grinder - A spice grinder is needed to grind the coriander seeds, fennel seeds, and cumin seeds.

Origin stories

Serunding, a deliciously spiced meat floss, hails from the multicultural kitchens of Malaysia and Indonesia. It carries with it a tale as rich as the spices it is cooked with. Traditionally, Serunding was prepared during festive periods like Eid, a time when families would gather to celebrate and indulge in a feast. The preparation of Serunding was a meticulous process, not just because of the long hours required, but also due to the fact that it was often a family affair. It was common for three generations - grandmother, mother, and daughter - to gather around the hearth, sharing stories and laughter while they cooked. Each would have a role, from the grandmother overseeing the mixing of the spices, to the young child tasked with the simple yet imperative job of stirring the mixture to keep it from burning. The resulting dish, therefore enriches not only the palate, but also the soul with an essence of love and familial bonding.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.