Beef serunding or beef floss is a Kelantan specialty. Some too telephone vociferation upwards it every bit beef sambal or sambal daging inwards the Malay language. It is said that a properly made serunding tin last kept for a twelvemonth without referigeration.
I was itching to endeavour making this, but was hesitating in addition to hesitating in addition to hesitating.
Finally I did, only final week! LOL.
I can't halt thinking near all these Kelantanese delights because they all reminded me of my lovely vacation in that location many years ago.
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| Formed into a conical pile.. only similar how I saw it in that location at the marketplace inwards Kota Bahru |
I did purchase some beef floss inwards Kelantan before, but I don't quite recall the taste.
This recipe is said to come upwards from the famous Kampung Orang Laut, Kelantan, which translates every bit the Sea People village.
I adapted the recipe slightly for 1/4 of the master copy in addition to regretted I used a lower ratio of fennel. Frankly I am non large fan of coriander seeds, particularly when it's the dominant spice flavour. Just a personal preference thingy.
I too pressed my beef using the mortar in addition to pestle because I didn't floss them plenty initially. It was difficult to teach them actually fine alongside only the wok's spatula, unless I boiled the beef for four hours, in addition to that volition homecoming the beef tasteless. Something I don't desire to do.
Beef Serunding of Kelantan
Original source: E Serunding
Makes near v cups
500gm beef
70gm kokosnoot milk
1 Tbsp kerisik (toasted in addition to pounded coconut)
30gm tamarind pulp, rubbed alongside 125ml warm water, strained
65gm palm sugar
two tsp salt
1/4 loving cup oil
Dry spices
30gm coriander seeds
20gm fennel seeds
10 dried chillies, seeds removed
Paste
15gm peeled galangal
15gm peeled ginger
two pcs of lemongrass (use alone three inches from the base)
50gm onion (1 pocket-size bulb)
10gm garlic (2 large cloves)
1. Cut beef into thick slices across the grain. Gently simmer it for 1.5-2 hours or until it feels tender. Cool it in addition to shred finely
2. Toast coriander in addition to fennel inwards a dry out pan until fragrant. Grind them finely together alongside dried chilli. Set aside
3. Grind galangal, ginger in addition to lemon grass together.Add inwards onion in addition to garlic in addition to grind until fine. (you tin guide to grind everything together)
4. Heat a wok/pan on medium rut in addition to position inwards 1/4 loving cup of oil. Saute the glue until fragrant. Turn rut to low. Add inwards the dry out spices in addition to saute until it smells actually good. Add inwards kokosnoot milk in addition to permit it laid upwards until it exudes oil. Add inwards kerisik in addition to laid upwards everything until it looks almost dry.
5. Put inwards tamarind juice in addition to palm carbohydrate in addition to laid upwards until the carbohydrate is melted. add together salt.
6. With medium depression heat, Add inwards beef floss in addition to toss everything some to forbid burning. As y'all deed the beef some press it alongside the spatula to flatten the beef floss.
7. Cook the beef serunding until it feels dry out to touch.
*Use a pestle to assist farther 'floss' the beef inwards the wok past times pressing in addition to twisiting. Or y'all tin transfer the floss to a mortar in addition to press alongside the pestle.
I am submitting this to Gertrude of My Kitchen Snippets
Buat lebih berguna, kongsi:
