Sunday, November 8, 2009


This spiced coconut floss  is made of fresh grated coconut simmered until almost dry with spices, There are other type of serunding  either beef (contains shredded beef), chicken or fish.  But this plain ones is the most common. It is best served  with white rice or lontong (compressed rice cake). If properly cooked the serunding can last for days without refrigeration. You can adjust the amount of chili power used.

Adapted from Zarinah Anwar

1 cup grated coconut
1/2 cup tamarind juice made with 2 tsp tamarind
1 tbsp sugar
1 tsp salt
2 fragrant lime leaves
1 tbsp meat curry powder
1/2 tbsp chili powder
4 shallots
1 stalk lemon grass
1 sm piece galangal 1/2 in thick
1 clove garlic


Place the grated coconut,  ground ingredients, chili powder, curry powder, tamarind juice, sugar, lime leaves and salt in a non stick pan. Keep stirring over low heat to prevent burning until dry and crumbly.


Yesim said...

sounds good;)

Treat and Trick said...

Yesim..Thanks for your quick response and your lovely comment dear..

Tes said...

What an interesting recipe! It sounds really flavourful.

Treat and Trick said...

Tes....Thanks for your sweet comment dear..

Confectionary Designs said...

You sent me off googling again with some of your ingredients - I always learn something here! :) Sounds like a wonderful medley of flavors.