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Serundeng refers to a side dish or condiment to accompany rice in
Grated coconut flesh forms the essential part of serundeng in Indonesian cuisine. Freshly shredded coconut, instead of grated coconut left over from making
Serundeng can be mixed with meat in dishes such as ''serundeng daging'' (beef serundeng), sprinkled on top of other dishes such as ''soto'' soup, ketupat 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
Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
and Malay
Malay may refer to:
Languages
* Malay language or Bahasa Melayu, a major Austronesian language spoken in Indonesia, Malaysia, Brunei and Singapore
** History of the Malay language, the Malay language from the 4th to the 14th century
** Indonesi ...
languages. Serundeng may taste sweet, or hot and spicy according to recipe variants.
Its best known variant is an Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
preparation of sautéed grated coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
mixed with spice and other ingredients. The spiced shredded toasted coconut can be mixed with peanuts, and used as a condiment to add flavour, or as a garnish sprinkled upon rice-based dishes, such as steamed rice, lontong, ketan sticky rice, and burasa; or upon traditional soto soups. Serundeng can also considered as a separate dish if mixed with main ingredients, such as ''serundeng daging'' which is fried meat, usually beef, served in this serundeng spiced coconut floss.
Ingredients
Grated coconut flesh forms the essential part of serundeng in Indonesian cuisine. Freshly shredded coconut, instead of grated coconut left over from making coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
, gives a richer taste. The coconut flesh should be young coconut with a firm texture, and grated to create long pieces. To make 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, ketupat 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
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and ...
of Jakarta
Jakarta (; , bew, Jakarte), officially the Special Capital Region of Jakarta ( id, Daerah Khusus Ibukota Jakarta) is the capital and largest city of Indonesia. Lying on the northwest coast of Java, the world's most populous island, 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
''Rousong'' or ''yuk sung or bak hu'' ( ; ), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. ''Rousong'' is used as a topping for many foods, such as congee, to ...
instead, and it can be mixed with grated coconut or not. In Indonesia, meat floss is called ''abon'', and serundeng clearly refers to spiced and sauteed grated coconut.
See also
*Chammanthi podi
Chammanthi Podi is a dry condiment and chutney from the South Indian state of Kerala. Usually, regular coconut chutneys would spoil the same day without refrigeration, so making Chammanthi Podi was a way to preserve the chutney for months.
To ma ...
, chutney made with shredded coconut
* List of coconut dishes
This is a list of notable coconut dishes and foods that use coconut as a primary ingredient. The term coconut can refer to the entire coconut palm or the seed, or the fruit, which, botanically, is a drupe, not a nut.
Coconut dishes
* – ...
References