Serundeng – Sauteed Grated Coconut

Serundeng is an Indonesian sauteed grated coconut that is often used as a side dish to accompany rice. First, spices and seasonings like onions, chilli 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 fried until golden brown and mixed with the seasoning paste and roasted peanuts. Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste. Serundeng can be mixed with meat in dishes such as Serundeng Daging (beef serundeng) or sprinkled on top of other dishes such as soto or ketan (sticky rice).

In Indonesia, beef serundeng usually tastes rather sweet because of the addition of coconut sugar, and commonly associated with Javanese cuisine. Serundeng as grated coconut 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, it can be mixed with grated coconut or not. While in Indonesia, meat floss is called abon, and serundeng is clearly referred to spiced and sauteed grated coconut.

Serundeng - Sauteed Grated Coconut
  • 2 shallots
  • 2 cloves garlic
  • 1 - 2 candlenuts
  • ½ tablespoon coriander seeds
  • ¼ tsp fennel seeds
  • 1 teaspoon salt
  • 30 g palm sugar (see note)
  • ½ tablespoon tamarind pulp
  • 3 salam leaves (see note)
  • 150 g grated fresh coconut
  • ¼ cup cooking oil
  1. Grind shallot, garlic, candlenut, coriander seeds, cumin and salt into fine paste. Add palm sugar and tamarind pulp and grind into brown paste.
  2. Combine coconut, paste and salam leaves in a bowl and mix well.
  3. Heat cooking oil in a wok.
  4. Add coconut mixture into the wok and fry over a medium heat for about 10 minutes.
  5. When the coconut becomes light and a golden colour, remove from heat.
  6. Sprinkle on coconut rice or sticky rice.
Stored in airtight container this will keep fresh for 2-3 days.
Substitute for palm sugar - Brown sugar blended with a little maple syrup to moisten.
Substitute for salam leaves - Rather than using bay leaf as a substitute if salam leaf is unavailable, omit the herb altogether.
Nutrition Information
Serving size: 2 Calories: 1435 Fat: 139g Saturated fat: 31g Unsaturated fat: 101g Trans fat: 1g Carbohydrates: 53g Sugar: 48g Sodium: 1377mg Fiber: 4g Protein: 3g
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