Hello Kawan Mastah! Are you a fan of Indonesian cuisine and interested in learning how to make serundeng? Well, you’ve come to the right place! In this journal article, we will guide you through the process of making this delicious traditional dish.
1. What Is Serundeng?
Before we dive into the recipe, let’s first understand what serundeng is. Serundeng is a traditional Indonesian dish made from grated coconut that has been toasted and mixed with a variety of spices. It is commonly used as a topping or filling for other Indonesian dishes, such as nasi uduk, ketan, or lontong.
2. Ingredients Needed For Serundeng
Now that we know what serundeng is, let’s gather the ingredients needed to make it:
Ingredients |
Amount |
|---|---|
Grated coconut |
500 grams |
Shallots |
10 pieces |
Garlic |
5 cloves |
Candlenuts |
5 pieces |
Turmeric powder |
1 teaspoon |
Lemongrass |
1 stalk |
Galangal |
1 slice |
Brown sugar |
50 grams |
Salt |
1 teaspoon |
Oil |
2 tablespoons |
3. Preparing The Ingredients
Now that we have all the ingredients, it’s time to prepare them:
Grated Coconut
Grate the coconut using a grater or food processor. Make sure to remove the brown skin as it can affect the texture and color of the serundeng.
Shallots, Garlic, And Candlenuts
Peel and chop the shallots, garlic, and candlenuts into small pieces.
Lemongrass And Galangal
Smash the lemongrass and galangal using a pestle and mortar to release their flavor.
4. Cooking The Serundeng
Now that we have all the preparations done, let’s move on to cooking the serundeng:
Toasting The Coconut
Heat a pan over medium heat and add the grated coconut. Toast the coconut while stirring constantly to prevent it from burning. Continue toasting until the coconut turns golden brown, which takes around 15 to 20 minutes.
Making The Spice Paste
Heat a separate pan over medium heat and add the oil. Once heated, add the chopped shallots, garlic, and candlenuts. Stir fry until fragrant, which takes around 3 to 5 minutes. Then, add the smashed lemongrass and galangal, and continue to stir fry for another 2 minutes.
Mixing The Coconut And Spice Paste
Add the toasted coconut to the spice paste pan and mix them together. Then, add the turmeric powder, salt, and brown sugar. Continue mixing until everything is well combined and the sugar has melted, which takes around 5 minutes.
5. Storing The Serundeng
Let the serundeng cool down before transferring it to an airtight container. It can be stored for up to 2 weeks in a cool, dry place.
FAQ
Q: Can I use frozen grated coconut?
A: Yes, you can use frozen grated coconut, but make sure to thaw it first and squeeze out any excess liquid before toasting.
Q: Can I substitute candlenuts with other nuts?
A: In case you can’t find candlenuts, you can substitute it with macadamia nuts or cashew nuts.
Q: Is it necessary to use fresh lemongrass and galangal?
A: While fresh lemongrass and galangal give the best flavor, you can use dried ones as well. However, you might need to rehydrate the dried ones before using them.
Q: Can I adjust the amount of sugar and spices?
A: Of course! The amount of sugar and spices can be adjusted to your liking.
Q: What are some dishes that I can use serundeng in?
A: Serundeng can be used as a topping or filling for various Indonesian dishes, such as nasi uduk, ketan, or lontong. You can also sprinkle it on salads or use it as a condiment for grilled meats.
Conclusion
Congratulations, now you know how to make serundeng! It might seem like a long process, but the end result is definitely worth it. Don’t be afraid to experiment with the amount of spices and sugar to find your perfect recipe. Selamat mencoba!