Serundeng (from Javanese ꦱꦿꦸꦤ꧀ꦢꦺꦁ'srundèng')[3] refers to aJavanese spiced gratedcoconut side dish orcondiment originated in Indonesia that is used to accompanyrice.[1]: 17 Serundeng may taste sweet or hot and spicy, according to the recipe variants.[2]: 34, 37
Its best-known variant is anIndonesian preparation ofsautéed gratedcoconut mixed withspice 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 agarnish sprinkled upon rice-based dishes, such as steamed rice,lontong, ketan sticky rice, andburasa; or upon traditionalsoto soups.
Serundeng can also be considered a separate dish if mixed with main ingredients, such asserundeng daging, which is fried meat, usually beef, served in this serundeng spiced coconut floss.[4]
Shredding or grating coconut flesh; it can be made as coconut milk or serundeng.
Grated coconut flesh forms an essential part of serundeng inIndonesian cuisine.[5] Freshly shredded coconut, instead of grated coconut left over from makingcoconut milk, gives a richer taste. The coconut flesh should be young coconut with a firm texture, and grated to create long pieces.[6] 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), andgalangal are ground to a paste, and fried.[7] 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.
Burasa, rice dumpling cooked in coconut milk wrapped in banana leaf, served with serundeng
Serundeng can be mixed with meat in dishes such asserundeng daging (beef serundeng),[8] sprinkled on top of other dishes such assoto soup,ketupat[6] or covered all overketan (sticky rice).[9]
InIndonesia, beef serundeng usually tastes rather sweet because of the generous addition ofcoconut sugar, and it is commonly associated withJavanese cuisine.[10] Serundeng fried coconut flakes as a sprinkled dry condiment is also found inBetawi cuisine ofJakarta, and Makassar cuisine of South Sulawesi, usually applied uponsoto,ketan, orburasa (rice cake wrapped in banana leaf and cooked in coconut milk).
InMalaysia, the termserunding refers tomeat floss instead, and it can be mixed with grated coconut or not. In Indonesia, meat floss is calledabon, and serundeng refers to spiced and sauteed grated coconut.[11]
