Serundeng
Indonesian condiment dishes
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Media: Serundeng
Serundeng refers to a spicy grated coconut side dish or condiment originated in Indonesia that is used to accompany rice.[1]: 17 Serundeng may taste sweet or hot and spicy, according to the recipe variants.[2]: 34, 37
Its best-known variant is an Indonesian preparation of sautéed grated coconut mixed with spice and other ingredients.[1]: 17 The spiced shredded toasted coconut can be mixed with peanuts,[1] used as a condiment to add flavour, or used 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 be considered 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.[3]
Ingredients
Grated coconut flesh forms an essential part of serundeng in Indonesian cuisine.[4] Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste. The coconut flesh should be young coconut with a firm texture, and grated to create long pieces.[5] 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.[6] 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),[7] sprinkled on top of other dishes such as soto soup, ketupat[5] or covered all over ketan (sticky rice).[8]
In Indonesia, beef serundeng usually tastes rather sweet because of the generous addition of coconut sugar, and it is commonly associated with Javanese cuisine.[9] Serundeng fried coconut flakes as a 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, and it can be mixed with grated coconut or not. In Indonesia, meat floss is called abon, and serundeng refers to spiced and sauteed grated coconut.[10]
See also
Food portal
Indonesia portal
Malaysia portal
- Chammanthi podi, chutney made with shredded coconut
- List of coconut dishes
References
- ^ a b c d Weerdt-Schieffelers, Esly Van de (1998). Indonesian Cuisine: "Selamat Makan". Pulido Publications. ISBN 978-0-9663787-0-2.
- ^ a b Soewitomo, Sisca (2015-09-10). Popular Indonesia Cuisine: Over 100 Recipes (Edisi Bahasa Inggris) (in Indonesian). Gramedia Pustaka Utama. ISBN 978-602-03-1541-6.
- ^ Lee, Lara (2020-05-14). Coconut & Sambal: Recipes from my Indonesian Kitchen. Bloomsbury Publishing. ISBN 978-1-5266-0352-4.
- ^ Jun (March 7, 2011). "Fragrant Coconut Flakes, Serundeng". Indochine Kitchen. Retrieved 17 August 2015.
- ^ a b Safira, Maya. "Ini Caranya Bikin Serundeng Garing Gurih Pelengkap Ketupat". detikfood (in Indonesian). Retrieved 2018-06-11.
- ^ Wiedenhoff, F. M. "Serundeng - fried coconut with peanuts". Kokkie Blanda. Retrieved 17 August 2015.
- ^ "Resep Serundeng Daging Sapi - Bikin yang Beda, Lebih Nikmat dan Bergizi, Wajib Dicoba! - TribunStyle.com". TribunStyle.com (in Indonesian). 2017-12-15. Retrieved 2018-06-11.
- ^ Inc., Tastemade. "Ketan Serundeng ~ Resep". Tastemade (in Indonesian). Retrieved 2018-06-11.
{{cite web}}:|last=has generic name (help) - ^ "27 resep serundeng kelapa khas jawa enak dan sederhana ala rumahan". Cookpad (in Indonesian). Retrieved 2020-10-10.
- ^ Liputan6.com (2018-12-04). "Cara Membuat Serundeng Daging Sapi yang Enak dan Lezat Menggoda". liputan6.com (in Indonesian). Retrieved 2020-10-10.
{{cite web}}: CS1 maint: numeric names: authors list (link)
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