How to Cook Serunding and Mild Prawn Sambal

So I had this genius idea for audience retention; rather than telling them about my latest Giveaway at the start, I told them they’d have wait till the end for details. Then I promptly forgot about it. I hope those poor folks who stuck around at least managed to pick up some Malaysian cooking tips.

Chicken Serunding


  • 250g cooked chicken
  • 1 cup desiccated coconut
  • ½ cup coconut cream
  • 1 brown onion, peeled and quartered
  • 5 cloves garlic
  • 2 Tbsp meat curry powder
  • ⅔ Tbsp chicken powder
  • 4 Tbsps sugar
  • 1 tsp fish sauce
  • 1 tsp pepper
  • 2 Tbsps oil


  1. Mince chicken in food processor.
  2. Combine onion and garlic in food processor and mince.
  3. Cook onion and garlic mince in heavy-based pan until nearly dry.
  4. Add oil and fry until onion is browned.
  5. Add all other ingredients and fry on low to medium heat until dry.
  6. Allow to cool before storing.

Mild Prawn Sambal


  • 300g peeled prawns
  • 1 brown onion, peeled and quartered
  • 5 cloves garlic
  • 2 capsicums, quartered
  • 1 ½ tomatoes, quartered
  • 1 tsp chilli powder (optional, to taste)
  • 80ml tamarind extract (or to taste)
  • 100ml coconut cream
  • 100ml water
  • 4 Tbsps sugar
  • ⅔ Tbsps chicken powder
  • 1 tsp fish sauce
  • 4 Tbsps oil


  1. Combine onion, garlic, capsicums and tomatoes in food processor and mince.
  2. Transfer into heavy-based wok or pan and fry until semi-dry.
  3. Add oil and continue frying until oil separates and onion is browned.
  4. Add all other seasonings, water and coconut cream and bring to a low simmer.
  5. Add prawns and simmer another minute or until prawns are done.
  6. Adjust seasonings, remove from heat and serve.


serunding and mild prawn sambal

tn_Lenovo         Rode Mic

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