Spiced Coconut Floss | Serunding

Making Serunding Kelapa (spiced coconut floss) from scratch isn't as hard as you think. This recipe is simple, taking very little effort and no elbow grease.

Spiced Coconut Floss Recipe

Serves as a side dish to main dishes like Nasi Sambal Goreng or Lontong Sayur Lodeh.

Grated coconut can also be found at most supermarkets.

INGREDIENTS:

• 300 gm grated white coconut
• 1/2 teaspoon turmeric powder
• 3 tablespoons dried shrimps soak in hot water for 10 minutes
• 3 tablespoons dried chilli paste
• 1 teaspoon tamarind paste (Asam)
• 2 kaffir lime leaves
• 120 gm coconut palm sugar (gula Melaka)
• salt adjust to taste
• 1/4 cup cooking oil

(A) BLEND:

• 2 red onions
• 2 cloves garlic
• 30 gm galangal
• 30 gm ginger
• 2 stalks lemongrass 
• 1 tablespoon coriander powder
• 1 teaspoon fennel powder
• 1 teaspoon cumin powder
• 1/4 cup water add more if needed

DIRECTIONS:

1. Combine grated coconut and turmeric powder in a mixing bowl. Mix well.

2. Heat a wok and add coconut mixture. Dry fry mixture on medium heat until the coconut becomes dry and light. Transfer to a bowl and set aside.

3. Add oil to the wok. Allow the oil to heat over medium heat then add blended ingredients (A) Stir fry until aromatic.

4. Add chilli paste and lime leaves. Stir fry until oil starts to separate.

5. Add tamarind paste, salt and sugar. Stir until well combined.

6. Add grated coconut. Cook on medium-low heat for 15 to 20 minutes or until the mixture dries up. Stir occasionally.

7. Serve with the main dish.

#fivefootfivesg #hariraya