Serundeng daging is a fried beef with spiced grated coconut.
Serundeng is a type of condiment that can be found over the entire archipelago, although it’s usually associated with Javanese cuisine. Basically, serundeng made with freshly grated coconut sauteed together with fried spices paste. A decent serundeng should have a nice balance between spicy, sweet, and savory flavor.
- 350g grated coconut
- 250g beef, cut into bite-size pieces
- 3 kaffir lime leaves
- 4 Indonesian bay leaves
- 1-inch galangal
- 3 lemongrass
- 150g coconut sugar
- 5 red chilies
- 4 garlic
- 7 shallots
- 1 lemongrass
- 2-inch ginger
- 3 candlenuts
- 1 tablespoon coriander powder
- 1/4 teaspoon cumin
- salt and white pepper to taste
- Put garlic, shallots, chilies, ginger, lemongrass, candlenuts, coriander, and cumin in a food processor. Add a little bit of water or oil if needed. Pulse a few times, scrapes down the sides, and pulse again until you get a smooth paste.
- Heat about 2 tablespoons oil in a wok or pan. Add spices paste, galangal, lemongrass, kaffir lime leaves, and bay leaves. Stir-fry for 1-2 minutes over medium heat until fragrant, stirring constantly.
- Add beef, coconut sugar, and water, mix well. Let it simmer over low heat until beef tender and water reduced, stirring occasionally. Stir in grated coconut when most of the liquid has evaporated (but the beef mixture still wet and a little bit watery).
- Cook over low heat while continuing to stir the mixture. Keep stirring and scraping the bottom and side of the wok to prevent the coconut mixture to burnt. Cook until the grated coconut brown and dry, taste, and adjust seasoning if needed.