Course Main course or snack Serving temperature Room temperature | Region or state Java Place of origin Indonesia | |
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Main ingredients Grated coconut spiced and sauteed and sprinkled upon another dishes, such as fried beef, soto or ketan (sticky rice) Similar Ayam goreng, Bumbu, Acar, Sambal, Rendang | ||
Serundeng is an Indonesian spicy fried coconut flakes, which is made from sautéing grated coconut, and is often used as a side dish to accompany rice.
Contents
Resep dan cara memasak serundeng kelapa daging sapi
Ingredients
Grated coconut flesh formed the essential part of serundeng. Freshly shredded coconut, instead of grated coconut leftover from making coconut milk, gives a richer taste. To make a serundeng, spices and seasonings like onions, chili peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves (daun salam), lime leaves (daun jeruk purut), and galangal are ground to a paste and fried. Then, grated coconut is sauteed (fried with minimal or without oil) until golden brown, and mixed with the seasoning paste. Roasted peanuts might be added for additional crunchy texture and taste.
Variations
Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng), sprinkled on top of other dishes such as soto soup or covering all over ketan (sticky rice).
In Indonesia, beef serundeng usually tastes rather sweet because of the generous addition of coconut sugar, and it is commonly associated with Javanese cuisine. Serundeng fried coconut flakes as 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 referred to spiced and sauteed grated coconut.
