Best 2 Serundeng Recipes
In Indonesian cuisine, serundeng refers to a dish of spiced and grated coconut that has been stir-fried until dry and golden brown. It is commonly sprinkled as a topping or condiment on various Indonesian dishes to add texture, flavor, and a nutty aroma. While serundeng is typically made with coconut, there are also variations using other ingredients such as peanuts, soybeans, or candlenuts. Explore our collection of serundeng recipes, including the classic grated coconut serundeng, as well as variations featuring peanuts, soybeans, and candlenuts. Discover the diverse flavors and textures of this versatile Indonesian staple.
Check out the recipes below so you can choose the best recipe for yourself!
INDONESIAN SERUNDENG (CRISP SPICED COCONUT WITH PEANUTS)
This is great as a nibble or use over a rice or noodle dish. This is only a small amount but I recommend that if you want larger amounts repeat this recipe several times it does not allow itself to triple (the spices get out of whack)
Provided by Bergy
Categories Coconut
Time 10m
Yield 3/4 cup, 3 serving(s)
Number Of Ingredients 7
Steps:
- Using a dry frypan over medium-low heat toast the coconut, garlic and onion flakes, crushing the onion flakes.
- Toast until all are golden.
- Add coriander, cumin,& salt, stir welland remove from heat, cool.
- Stir in the peanuts.
SERUNDENG
A crunchy accompaniment to Indonesian dishes. If you have access to authentic ingredients you can make some or all of the following substitutions: peanut oil for vegetable oil, palm sugar for brown sugar, ground galangal powder for ground ginger powder and tamarind paste for lemon juice. But its really good even with common ingredients.
Provided by DinnerBelle
Categories Asian
Time 30m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a medium skillet.
- Grind onion and garlic to a paste in a morter or food processor.
- Saute onion and garlic briefly, till soft, not brown.
- Add all remaining ingredients except lemon juice and peanuts.
- Cook and stir continuously over medium heat until the mixture is brown as toast and crumbly, not sticky.
- Add lemon juice a teaspoon at a time, tasting as you go. The level of sourness is a matter of personal preference.
- Allow to cool and save in an airtight jar. It can be stored in the refrigerator for a month this way.
- Add peanuts just before serving.
Tips:
- Use high-quality beef: The quality of the beef you use will greatly impact the flavor of your serundeng. Choose a lean cut of beef that is well-marinated.
- Shred the beef thinly: This will help the beef absorb the flavors of the spices and cook evenly.
- Toast the coconut: Toasting the coconut will bring out its flavor and make it more fragrant.
- Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the serundeng from burning.
- Cook the serundeng over low heat: This will allow the flavors to develop and prevent the serundeng from becoming dry.
- Stir the serundeng frequently: This will prevent it from sticking to the pot and burning.
- Add the peanuts and shrimp paste towards the end of cooking: This will prevent them from becoming overcooked.
- Serve the serundeng immediately: Serundeng is best enjoyed when it is fresh and warm.
Conclusion:
Serundeng is a delicious and versatile Indonesian dish that can be enjoyed as a snack, side dish, or main course. It is a great way to use up leftover beef and is also a good source of protein and fiber. With a little planning and effort, you can easily make serundeng at home. So next time you are looking for a new and exciting dish to try, give serundeng a try!
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