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.

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Lontong Sayur Lodeh

Lontong Sayur Lodeh is basically a medley of vegetables cooked in spices and coconut milk. A staple menu for breakfast and during Eid celebrations, this dish is typically eaten with compressed rice cakes (Lontong). Side-dishes such as Serunding Kelapa, Begedil and Sambal Tumis makes the perfect complement to this dish.

Lontong Sayur Lodeh Recipe

(Mixed vegetables in coconut gravy)

This recipe yields between 6 to 10 servings.

INGREDIENTS:

• 3 small firm tofu halved 
• 1 square Tempeh cut into smaller pieces
• 200 gm carrots peeled, cut into strips
• 300 gm cabbage sliced thick 
• 100 gm long/french beans cut into 2 cm pieces
• 400 ml coconut milk
• 600 ml  water
• 30 gm glass noodle soak in water to soften
• sugar adjust to taste
• salt adjust to taste
• cooking oil

(A) BLEND:

• 2 red onions (230 gm) peeled
• 10 dried red chillies soak in hot water for 30 minutes
• 4 cloves garlic
• 25 gm galangal
• 2 stalks lemongrass white part only
• 6 candlenuts
• 15 gm fresh turmeric
• 3 tablespoons dried shrimps soak in hot water for 10 minutes
• 2 teaspoon toasted shrimp paste (belacan)
• 1/2 cup water

DIRECTIONS:

1. Heat some oil in a wok. Fry tofu and Tempeh separately until lightly browned. Remove and set aside.

2. Leave about 1/4 cup of frying oil in the wok. Proceed to add blended ingredients (A) and stir fry on medium heat for about 10 minutes or until oil starts to surface.

3. Mix coconut milk with 600 ml of water. Add mixture into the wok and bring to a gentle simmer, stirring occasionally.

4. Once the gravy has come to a simmer, add all the vegetables and softened glass noodles. Let cook until vegetables are tender.

5. Lastly, add fried tofu and Tempeh, salt and sugar. Adjust seasonings to your preference. Mix well and cook for another 1 minute.

6. Serve Sayur Lodeh with compressed rice cakes (Lontong).

#fivefootfivesg #hariraya #Malaycuisine

Sambal Goreng

Sambal Goreng is a protein-rich vegetable dish that consists of long beans, beancurd and tempeh, simmered in a mixture of spices and coconut milk. This recipe is easy and fast enough for everyday cooking!

Sambal Goreng Recipe

Omit dried shrimps for a vegetarian option.

Add or adjust the ingredients to suit your preference.

INGREDIENTS:

• 1 red onion sliced thinly
• 2 red chillies sliced thinly
• 150 ml coconut milk
• 1 teaspoon tamarind (asam) paste
• 50 ml water
• 200 gm long or french beans cut into 2 cm long pieces
• 3 small squared firm beancurd cut into small cubes
• 200 gm Tempe cut into small cubes
• salt adjust to taste
• sugar adjust to taste
• cooking oil

(A) BLEND:

• 10 dried red chillies soak in hot water for 10 minutes
• 2 tablespoons dried shrimps soak in water for 10 minutes
• 1 red onion
• 3 cloves garlic
• 1 stalk lemongrass 
• 30 gm galangal
• 1/4 cup water

DIRECTIONS:

1. Heat enough oil in a deep frying pan. Fry cubed beancurd and Tempe separately until lightly browned. Remove and set aside.

2. Remove some oil from the frying pan, leaving about 1/4 cup in. Add sliced onions and saute until translucent.

3. Add blended ingredients (A) and stir fry until oil starts to separate.

4. Add long beans, fried beancurd and Tempe. Mix.

5. Dilute tamarind paste with water then add the juice into cooking.

6. Add coconut milk, salt and sugar. Mix well and adjust heat to medium-low.

7. Stir through until coconut milk thickens up.

#fivefootfivesg #malaycuisine #easy