Serunding
Spiced Meat Floss
A deeply flavorful and aromatic spiced meat floss, traditionally served as a condiment or accompaniment, especially during festive occasions like Hari Raya. It's made by finely shredding meat, cooking it with a complex spice paste, and then toasting it with desiccated coconut until dry and crumbly.
🧂 Ingredients
- 500g Beef (e.g., sirloin, flank) or chicken breast(Choose a cut with some fat for better flavor and texture. For beef, a slightly tougher cut that benefits from braising is ideal.)
- 200g Desiccated coconut(Unsweetened is preferred.)
- 4-5 tablespoons Serunding spice paste (Rempah Serunding)(This is a pre-made or homemade paste. See notes below for common ingredients. Adjust quantity to your spice preference.)
- 3 stalks Lemongrass(Trim tough outer layers, bruise, and finely mince or process.)
- 3 cm piece Galangal(Peeled and finely minced or processed.)
- 2 medium Shallots(Peeled and roughly chopped (if making spice paste from scratch).)
- 3 cloves Garlic(Peeled (if making spice paste from scratch).)
- 5-10 Dried chilies(Soaked in hot water and deseeded (adjust to heat preference) (if making spice paste from scratch).)
- 1 teaspoon Turmeric powder((if making spice paste from scratch).)
- 1 tablespoon Coriander powder((if making spice paste from scratch).)
- 1 teaspoon Cumin powder((if making spice paste from scratch).)
- 1-2 tablespoons Sugar(Palm sugar or brown sugar recommended.)
- To taste Salt
- 2-3 tablespoons Cooking oil(For sautéing the spice paste.)
👨🍳 Instructions
- 1
Prepare the Meat: If using beef, trim any excess sinew. You can either boil the beef until tender (about 1-1.5 hours) and then shred it, or pressure cook it for faster results. If using chicken, boil or poach until cooked through. Once cooked and slightly cooled, shred the meat as finely as possible. A food processor can be used for a very fine texture, but be careful not to over-process into a paste. Aim for fine, thread-like strands.
⏱️ 45 minutes (includes cooking time for meat) - 2
Toast the Coconut: Spread the desiccated coconut evenly on a dry baking sheet or in a large, dry wok/skillet. Toast over low to medium-low heat, stirring constantly, until it turns a light golden brown and becomes fragrant. This process can take about 15-20 minutes. Be vigilant to prevent burning. Remove from heat and set aside.
⏱️ 20 minutes - 3
Prepare the Spice Paste (if not using pre-made): If making your own spice paste, combine the shallots, garlic, soaked dried chilies, galangal, lemongrass, turmeric powder, coriander powder, and cumin powder in a blender or food processor. Add a little water or oil if needed to help blend into a smooth paste. You should have about 4-5 tablespoons of paste.
⏱️ 15 minutes - 4
Cook the Serunding: Heat the cooking oil in a large, heavy-bottomed pan or wok over medium heat. Add the prepared spice paste (and bruised lemongrass if not blended). Sauté the paste, stirring frequently, until it darkens slightly and becomes very fragrant, about 5-7 minutes. This step is crucial for developing flavor and cooking out the raw taste of the spices.
⏱️ 7 minutes - 5
Add the Shredded Meat: Add the finely shredded meat to the pan with the sautéed spice paste. Stir well to coat the meat evenly. Cook over medium-low heat, stirring frequently, for at least 1.5 to 2 hours. The goal is to dry out the meat completely. It should become crumbly and slightly toasted.
⏱️ 1 hour 30 minutes - 2 hours - 6
Combine and Finish: Once the meat is very dry and has a slightly toasted appearance, add the toasted desiccated coconut. Stir in the sugar and salt to taste. Continue to cook and stir over low heat for another 15-20 minutes, allowing the coconut to absorb any remaining moisture and flavors, and for the serunding to become completely dry and crumbly. It should feel light and airy.
⏱️ 20 minutes - 7
Cool and Store: Remove the serunding from the heat and let it cool completely on a baking sheet or plate. Once cool, transfer it to an airtight container. Properly stored, it can keep for several weeks at room temperature.
⏱️ 30 minutes (cooling)
💡 Pro Tips
- ✓The key to good serunding is achieving a completely dry texture. This ensures it keeps well and has the right crumbly consistency.
- ✓Stirring constantly during the toasting and cooking phases is essential to prevent burning and ensure even cooking.
- ✓For a finer texture, you can pulse the cooked and shredded meat in a food processor briefly, but avoid making it a paste.
- ✓Adjust the amount of dried chilies and spices in the paste to suit your preference for heat and flavor.
- ✓Serunding can be made ahead of time and stored for a long time, making it a great preparation for parties or gatherings.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chicken Serunding: Use chicken breast or thigh for a lighter version.
- Beef Serunding: Traditionally made with beef, often using fattier cuts for richer flavor.
- Spicier Serunding: Increase the amount of dried chilies or add fresh chilies to the spice paste.
- Sweet Serunding: Add a little more sugar or use palm sugar for a sweeter profile.