Serunding Kelapa
Serunding is a dish derived from rendang; it is the floss version of rendang which is usually made from beef or chicken. This edition, we are making this classic dish using coconut instead.
Prep Time
Cook Time
Total Time
Type
Family Faves
Difficulty
Novice
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Ingredients
| 300g Shredded Coconut | |
| ½ tsp Turmeric Powder | |
| 3 tbsp Dried prawns (soaked 10 mins.) | |
| 3 tbsp Dried chilli paste | |
| 1 tsp Tamarind paste | |
| 4 Kaffir leaves | |
| 120g Gula Melaka | |
| ½ tsp Salt | |
| ¼ cup Cooking oil | |
| 2 Red onions | |
| 2 Garlic cloves | |
| 30g Galangal | |
| 30g Ginger | |
| 2 Stalks lemongrass | |
| 1 tbsp Coriander powder | |
| 1 tsp Fennel powder | |
| 1 tsp Cumin powder | |
| ¼ cup water (more if needed) |
Instructions
- In a bowl, mix the shredded coconut and turmeric powder.
- In a wok heat up the coconut mixture on medium and dry fry until it becomes dry and light, then set aside.
- In a clean wok add the cooking oil, then add the blended ingredients and fry until fragrant.
- Add the chilli paste and Kaffir leaves and stir well.
- And the tamarind paste, salt and Gula Melaka and stir until well combined.
- Add the shredded coconut and cook on medium heat for 10-15 minutes until the mixture dries up.
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