Serundeng Daging (Spiced Beef Floss)

    1 hour 45 mins

    A delicious spicy-savoury topping or side dish to accompany nasi impit, soto or ketupat during the festive season. Add it to your rice porridge to give it some kick or simply eat it with sliced bread to satisfy your childhood cravings.


    Kuala Lumpur, Malaysia
    5 people made this

    Serves: 6 

    • 500 g lean beef, cut into long chunks
    • 2 kaffir lime leaves
    • 1 tablespoon ground coriander
    • 120 ml tamarind juice
    • 250 ml coconut milk
    • 1 tablespoon palm sugar
    • salt to taste
    • Spice blend
    • 8 shallots
    • 3 cloves garlic
    • 1 cm ginger
    • 2 cm galangal
    • 6 dried chillies (deseeded and soaked in warm water to soften)
    • 1 lemongrass bulb, roughly chopped

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Boil the beef in a pot of water until tender. Drain and let cool. Shred the meat into long thin pieces and set aside.
    2. Process all the spice ingredients in a blender until a fine paste. Heat a pot and add the blended ingredients and stir until fragrant. Add the meat, tamarind juice, coconut milk, ground coriander and lime leaves and stir. Bring to a boil.
    3. Lower heat and add the sugar and salt and let simmer. Once the liquid has thickened, continue stirring until it becomes dry. Leave to cool and serve with nasi impit.

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