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 Serundeng daging, fried beef with spicy sauteed grated coconut | |
| Course | Main course or snack |
|---|---|
| Place of origin | Indonesia[1][2] |
| Region or state | Java |
| Serving temperature | Room temperature |
| Main ingredients | Grated coconut spiced and sauteed and sprinkled upon another dishes, such as fried beef, soto or ketan (sticky rice) |
Serundeng (Javanese: ꦱꦿꦸꦤ꧀ꦢꦺꦁ, romanized: Srundèng)[3] refers to a spicy grated coconut side dish or condiment originated in Indonesia that is used to accompany rice.[1]: 17 Serundeng may taste sweet or hot and spicy, according to the recipe variants.[2]: 34, 37
Its best-known variant is an Indonesian preparation of sautéed grated coconut mixed with spice 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 a garnish sprinkled upon rice-based dishes, such as steamed rice, lontong, ketan sticky rice, and burasa; or upon traditional soto soups.
Serundeng can also be considered a separate dish if mixed with main ingredients, such as serundeng daging, which is fried meat, usually beef, served in this serundeng spiced coconut floss.[4]
- ^ a b c d Weerdt-Schieffelers, Esly Van de (1998). Indonesian Cuisine: "Selamat Makan". Pulido Publications. ISBN 978-0-9663787-0-2.
- ^ a b Soewitomo, Sisca (2015-09-10). Popular Indonesia Cuisine: Over 100 Recipes (Edisi Bahasa Inggris) (in Indonesian). Gramedia Pustaka Utama. ISBN 978-602-03-1541-6.
- ^ Poerwadarminta, W. J. S. (1939), Bausastra Jawa (Bagian 23:S), retrieved October 6, 2024
- ^ Lee, Lara (2020-05-14). Coconut & Sambal: Recipes from my Indonesian Kitchen. Bloomsbury Publishing. ISBN 978-1-5266-0352-4.