Beef Serunding
Serunding is derived from rendang; it is the bone-dry, floss version of rendang that has a long shelf-life and needs no refrigeration. On the East Coast, serunding was more commonly known as “sambal daging lumat”. It is enjoyed as a side dish with rice, ketupat or bread. Its ability to 
keep without spoiling makes it an excellent commodity for trade and the business-minded women of Kelantan have turned serunding-making into a home industry.
Ingredients
Spice paste
Method
Cut the beef into large chunks. Place in a casserole pot and pour in enough water to cover the beef. Boil for 2 hours, or until beef is tender. Remove beef, drain and cool.
When cooled, lightly pound the meat to break up the grain. Shred the beef finely.
Dry roast the spices separately until aromatic. Coarsely grind the coriander seeds and finely grind the cumin and fennel seeds.
Blend the spice paste ingredients finely – add a little coconut milk to make sure the paste is fine. Combine the shredded beef, spice paste, ground spices and shredded leaves. Toss to mix well.
Heat the oil in a wok or casserole pot. Fry the marinated beef, stirring constantly, until it is aromatic. Pour in the coconut milk and add the tamarind slices. Cook over medium heat until gravy is thick; remove the tamarind slices, turn down the heat, and continue cooking, stirring continuously until mixture is dry. Season to taste with sugar and salt.
Continue to stir over low heat until mixture is very dry, crumbly, and has turned to floss. Remove from heat and cool completely before storing in a dry, air-tight container.
keep without spoiling makes it an excellent commodity for trade and the business-minded women of Kelantan have turned serunding-making into a home industry.Ingredients
- 1 kg lean beef
- 120g coriander seeds
- 15g fennel seeds
- 15g cumin
Spice paste
- 50g dried chillies, seeded and soaked
- lemongrass, finely sliced
- 30g ginger, sliced
- 50g galangal, sliced
- 200g shallots
- 40g garlic
- 2 turmeric leaves, finely shredded
- 3 kaffir lime leaves, finely shredded
- 100ml oil
- 500ml coconut milk
- 3 slices dried tamarind peel
- 3 teaspoons sugar
- 2 teaspoons salt
Method
Cut the beef into large chunks. Place in a casserole pot and pour in enough water to cover the beef. Boil for 2 hours, or until beef is tender. Remove beef, drain and cool.
When cooled, lightly pound the meat to break up the grain. Shred the beef finely.
Dry roast the spices separately until aromatic. Coarsely grind the coriander seeds and finely grind the cumin and fennel seeds.
Blend the spice paste ingredients finely – add a little coconut milk to make sure the paste is fine. Combine the shredded beef, spice paste, ground spices and shredded leaves. Toss to mix well.
Heat the oil in a wok or casserole pot. Fry the marinated beef, stirring constantly, until it is aromatic. Pour in the coconut milk and add the tamarind slices. Cook over medium heat until gravy is thick; remove the tamarind slices, turn down the heat, and continue cooking, stirring continuously until mixture is dry. Season to taste with sugar and salt.
Continue to stir over low heat until mixture is very dry, crumbly, and has turned to floss. Remove from heat and cool completely before storing in a dry, air-tight container.
