Serundeng is a grated coconut condiment often used to accompany rice. You can also mix it through salads and blanched vegetables to add extra flavour.
Ingredients 17
100 ml neutral-flavoured cooking oil, plus extra for the spice paste
250 ml coconut milk
750 g desiccated coconut (shredded coconut)
salt, to taste
Spice Paste
50 g coriander seeds
50 g fennel seeds
50 g cumin seeds
200 g tamarind purée
300 g red Asian shallots, peeled, roughly chopped
200 g long red chillies, roughly chopped
60 g lemongrass stem, white part only, chopped
50 g garlic, peeled
50 g fresh ginger, peeled, roughly chopped
50 g galangal, fresh, peeled, roughly chopped
30 g fresh turmeric, peeled, roughly chopped
50 g candlenuts
100 g dried baby shrimp, rehydrated in warm water for at least 15 minutes, drained
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Dry-roast the , , and in a pan for 5 minutes until fragrant.
To make the spice paste, blend all the spice paste ingredients (including the roasted spices, , , , , , , , , , and rehydrated ) until smooth. Add extra oil or water if the mixture is too thick.
Heat a wok over a medium heat then add the . Add the spice paste and fry until fragrant, for about 5–7 minutes.
Pour in the and simmer to reduce slightly.
Toast the in a frying pan until golden then add to spice paste mixture. Combine thoroughly. Season with salt.
Diana Chan's tips
This recipe makes 750 g (1 lb 11 oz). Store in a clean, sterile, airtight container in the refrigerator for up to 6 weeks.
Warning: Candlenuts are toxic if consumed raw or undercooked; they can be substituted with macadamia nuts.
