Saturday, 21st October 2006

J bought some seruding from the very popular stall by the escalators at Utama Grand. Her helper fried some cashew nuts and mixed them into the serunding.... Wow, it was good!



This recipe is from www.asianrecipes.com and I won't even think about attempting it so I might head over to the Mall later to buy a box ($10).

Beef Serunding

Ingredients :
500 g Shin or topside beef
300 ml Thick coconut milk
12 pieces Dried chilies, cut in 2cm pieces
10 stalks Shallots, coarsely chopped
2 cm Fresh ginger, chopped
3 stems Lemongrass, inner part of bottom 10cm only, thinly sliced
1 cm Fresh turmeric root, chopped or 1/2 tsp turmeric powder
1 cm Galangal, chopped
1 1/2 tsp Salt
1 pieceDried tamarind slice (asam keping or asam gelugor)

or 2 tsp dried tamarind pulp, soaked in 2 tbsp water,
then squeezed and strained to obtain juice.

Method :
Cut beef into 6cm cubes, then put in a pan, add water to just cover and bring to a boil.
Cover the pan, lower the heat and allow to simmer until just tender (45 - 60 mins).
Drain and reserve the beef stock.
When beef is cool enough to handle, use fingers to tear the meat along the grain to make fine, hair-like shreds.
Now soak chilies for 10 minutes in warm water, discard some of the seeds to reduce the heat, then process chilies, shallots, ginger, lemongrass, turmeric and galangal to a coarse paste in a blender.
Gradually add 180ml of the beef stock and keep blending until smooth.
Heat wok or pan and stir-fried processed mixture, coconut milk and salt over medium heat until mixture is very thick and starting to dry out. This should take approx. 15 minutes.
Add the shredded beef, reduce the heat to very low level and cook beef, stirring and tossing frequently for approx. 30 minutes.
Add the tamarind slices, or tamarind juice and continue cooking until the meat is completely dry and crisp.
Allow to cool thoroughly before storing in an airtight container.
Serve as a garnish with rice and other dishes.