Mouth-wa­ter­ing beef serund­ing

The Star Malaysia - Star2 - - Salam Aidilfitri - By AMY BEH

– 500ml co­conut milk

– 3 slices dried tamarind peel – 3 tea­spoons sugar

– 2 tea­spoons salt

Serv­ings: 1


1) Cut the beef into large chunks. Place in a casse­role pot and pour in enough wa­ter to cover the beef. Boil for two hours or un­til beef is ten­der. Re­move beef, drain and cool.

2) When cooled, lightly pound the meat to break up the grain. Shred the beef finely.

3) Dry roast the spices sep­a­rately un­til aro­matic. Coarsely grind the co­rian­der seeds and finely grind the cumin and fen­nel seeds.

4) Blend the spice paste in­gre­di­ents finely. Add some co­conut milk to make sure the paste is fine. Com­bine the shred­ded beef, spice paste, ground spices and shred­ded leaves. Toss to mix well.

5) Heat the oil in a wok. Fry the mar­i­nated beef, stir­ring un­til it is aro­matic. Pour in the co­conut milk and add the tamarind slices. Cook over medium heat un­til gravy is thick; re­move the tamarind slices, turn down the heat and con­tinue cook­ing, stir­ring con­tin­u­ously un­til mix­ture is dry. Sea­son to taste with sugar and salt.

6) Con­tinue to stir over low heat un­til mix­ture is very dry, crumbly and has turned to floss. Source:

En­joy the scenic view of Per­sona Raya this fes­tive sea­son.

Light yet savoury, beef serund­ing is com­monly eaten with bread or rice.

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