A homemade serunding daging would be a good idea as a side dish to lemang and ketupat for your Raya open house! Check out this easy and quick recipe by Chef Yuzrem Ezri Mohd Yunus who is a lecturer in INTI International University & Colleges, School of Hospitality and Culinary Arts.
- 500 g beef (boiled and shredded into fine strips)
- 100 g curry powder
- 50 g aniseed
- 50 g cumin
- 50 g coriander powder
- 100 g dried chillies (de-seeded and blended)
- 200 ml coconut milk
- 250 ml cooking oil
- salt to taste
- sugar to taste
- Blend Together:
- 3 cm galangal
- 3 cm ginger
- 100 g shallots
- 60 g garlic
- 5 pcs lemongrass
- 60 g turmeric
- Fry all the blended ingredients until crisp.
- Then, mix in dried chillies, curry powder, aniseed, cumin and coriander.
- Once crisp, add coconut milk, stir well and leave to boil.
- Then, mix in the shredded meat, and add salt and sugar to your taste.
- Cook on slow fire until the dish is dry. The serunding daging is ready to be served.
5 thoughts on “Homemade Serunding Daging – Not as hard as you think!”
Thanks for the recipe. Pls could you kindly clarify what you mean by aniseed, cumin and coriander. Are these in powder form or whole spices?
How do you shred the raw meat ? Or do you cook it first
boil the meat first until soft , then you shred it with finger or fork 🙂
I’m in Canada, what type of curry powder do you suggest please? There are different kinds. Also will this store easily and for how long? Thank you.
Hi Tracey, you can use any meat curry powder from Asian stores. These typically last around 3 months once opened and kept dry. Happy cooking!