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Serunding daging
Spiced beef coconut floss
Serunding daging: dry-fried spiced beef floss with toasted coconut
On the first morning of Hari Raya, Malay families across the peninsula set out serunding daging beside lemang (rice cooked in bamboo) and ketupat, and jars of it are sent to relatives who couldn't come home. Beef is simmered tender, shredded into fine threads and slowly dry-fried with a lemongrass and chilli paste and grated coconut until it is fluffy, dark and almost crisp. It keeps for weeks and is wonderful sprinkled over plain rice. Chef's tip: turning up the heat to speed things up scorches the coconut and makes it bitter; it needs low heat and constant stirring for the full hour.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the beef
- 1 ¾ lb beef topside or silversidein 3 or 4 large pieces
- 6 ¼ cups water
- 1 tsp salt
For the spice paste
- 15 dried red chilliessoaked in hot water, seeded
- 10 shallots
- 1 ⅛ in fresh ginger
- 1 ⅝ in galangal
- 4 lemongrass stalkssliced
- 2 tbsp coriander seedstoasted and ground
- 1 tsp ground cumin
- 1 tsp ground fennel
For frying
- 10 ½ oz freshly grated coconutor frozen grated coconut, thawed
- 4 tbsp neutral oil
- 2 ⅞ oz palm sugarchopped
- 2 tbsp tamarind paste
- 1 ½ tsp saltto taste
- 6 kaffir lime leavesfinely shredded
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What you'll need
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Method
0/8 doneStep 1: Simmer 1 ¾ lb beef topside or silverside in 6 ¼ cups water with 1 tsp salt, covered, over a low heat for 1 hour until it is tender and shreds easily.
60 minStep 2: Lift the beef out and cool slightly. Pound it in a mortar or bash with a rolling pin, then pull it into very fine threads with two forks.
Step 3: Meanwhile dry-roast 10 ½ oz freshly grated coconut in a wide wok over a low heat for 10–15 minutes, stirring constantly, until light golden and fragrant. Tip out.
15 minStep 4: Blend 15 dried red chillies, 10 shallots, 5 garlic cloves, 1 ⅛ in fresh ginger, 1 ⅝ in galangal and 4 lemongrass stalks into a smooth paste, then mix in 2 tbsp coriander seeds, 1 tsp ground cumin and 1 tsp ground fennel.
Step 5: Heat 4 tbsp neutral oil in the wok over a medium heat and fry the paste for 10 minutes, stirring, until it is dark red and the oil separates.
10 minStep 6: Add the shredded beef, toasted coconut, 2 ⅞ oz palm sugar, 2 tbsp tamarind paste and 1 ½ tsp salt and stir well. Turn the heat to low.
2 minStep 7: Keep stirring and turning over a low heat for 45–60 minutes, until the mixture is dry, fluffy, deep brown and no longer clumps. Add 6 kaffir lime leaves for the last 5 minutes.
60 minStep 8: Spread on a tray to cool completely, then store in an airtight jar in the fridge for up to 3 weeks.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 19 g
- Carbs
- 15 g
- Fat
- 22 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does serunding daging take?
- About 180 minutes in total: 40 minutes to prepare and 140 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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