Serunding Daging

by The Charlie on Fri, October 11, 2013

We’ve always been curious about making things like serunding from scratch, so we finally took the plunge with this recipe. It’s deceptively simple as the steps are minimal and there aren’t many components to put together. You will however get quite a workout while cooking this dish - make sure you’re well-rested!

A delicious workout!

Serves 6 people

Best thing about this is that you can control the spices and get it the way you like it.

Get your family to help you shred the meat as it will cut down prep time significantly.

Foodster's Verdict

Serunding Daging


  • Preparation
  • Total
    2hour 30minutes
    500g beef
    25g meat curry powder
    150ml thick santan
    100g chilli paste
    100ml cooking oil
    100g brown sugar
    20g toasted fennel seeds
    25g toasted coriander seeds
    25g toasted cumin seeds
    Salt to taste

    Blended into a paste:
    1/2 large yellow onion
    3-5 small-medium red onions
    2 cloves garlic
    1.5 inch ginger
    1.5 inch galangal
    2 stalks lemongrass
    1 inch fresh turmeric

1. Boil the meat until tender. Drain and let the meat cool.

2. Gently roll a pestle onto the meat to help separate its strands. Continue separating the strands by hand, shredding the meat as finely as possible. This might seem a lot of work but it's well worth it.

3. Heat the oil over medium-low heat in a wok or high-sided pan. Fry fennel seeds, coriander seeds and cumin seeds.

4. Once you can smell the scent of the spices, add in the blended ingredients, chilli paste and curry powder. Fry until the oil breaks through (pecah minyak).

5. Pour in the santan and stir well. Cook until the mixture comes to a boil.

6. Add sugar and stir well again, making sure it is well distributed.

7. Add shredded cooked beef and mix everything together thoroughly, making sure all the meat is coated with the santan mixture.

8. Turn the heat down low, and stir periodically until all the liquid evaporates. This will take a long while (between 60-90 minutes), but requires more attention the drier it gets as it might burn and stick to your pan.

9. Once it's dry, it's ready to be eaten with ketupat, lemang, nasi himpit, on toast with butter, tossed with pasta...



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