Serunding daging is a very dry, flaky meat floss with flavours of rendang. A serving of coconut rice is the perfect vehicle to create a flavour-packed snack. This recipe serving size is intended to reflect part of a shared meal.
- 500 g lamb chuck or shoulder, sliced into 2- 3 cm thick steaks
- 80 ml (⅓ cup) vegetable oil
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground fennel seeds
- 65 g (1 cup) shredded coconut, deeply toasted
- 400 ml coconut milk
- 2 tbsp sugar, or to taste
- 1 tsp salt
- 1 tbsp tamarind paste, or to taste
- 10 - 15 dried chillies
- 1 cm piece galangal, sliced thinly as possible
- 100 g red Asian shallots, peeled, quartered
- 3 garlic cloves, peeled
- 3 cm piece ginger, peeled, sliced
- 4 lemongrass stalks, white part only, tough outer leaves discarded, finely sliced
- 280 g glutinous rice, soaked overnight, drained in sieve
- 250 ml (1 cup) coconut milk
- ½ tsp salt
- 1 tsp ground turmeric
- ½ bunch coriander, roughly chopped
- 2 long red chillies, sliced on a diagonal
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
- Place the lamb in a saucepan and add enough lightly salted water to just cover. Bring to the boil over high heat, removing any impurities that rise to the surface. Reduce the heat to low, cover and simmer for about 1 hour or until tender enough that the meat fibres will part when pressed with a fork. Remove the lamb from the pan and leave the stock in the pan. When cool enough to handle, shred the lamb with 2 forks and return to the pan with the stock. Set aside.
- Meanwhile, for the rempah, soak the red chillies in hot water for at least 15 minutes. Remove the stalks and seeds and add to a blender with all the remaining ingredients. Blend to a paste, using a little water to help the mixture catch the blades if necessary.
- Combine the rempah, oil, coriander, cumin and fennel seeds in a large non - stick frying pan over medium heat. Cook, stirring continuously until thick, dark and fragrant. Add the toasted coconut, coconut milk, lamb and stock. Cook stirring occasionally, until dry. Stir in the sugar, salt and tamarind. Taste and balance with more sugar, salt or tamarind if needed. It should be salty, sweet and just a little sour.
- For the rice, place all the ingredients into a greased heatproof bowl that will allow for the rice to double in volume. Sit the bowl on a trivet in a large saucepan, fill with enough water to cover the trivet. Cover the pan and steam over medium heat for 20 minutes, then fork the rice to separate the grains a little.
- Serve the rendang with the rice, scattered with coriander and chilli.
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