How to Make Serunding and Ikan Goreng (Fried Fish) – Nasi Kerabu Part 3 of 4

Serunding, aka spicy meat floss, is another iconic Kelantan food that goes well with Nasi Kerabu, as is a simple grilled or pan-fried fish, typically ikan kembung (mackerel). I used barramundi (well, half of one) in my Live Asian Kitchen broadcast.



  • 250g cooked beef
  • 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 beef 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.

Serunding is the dark shredded meat on the top part of this Nasi Kerabu dish from my Live Asian Kitchen broadcast –

Ikan Goreng (Fried Fish)


1 fish, about 200g

½ tsp salt

Dash of chicken powder

Dash of pepper

½ tsp turmeric

½ tsp chilli flakes

Oil for pan-frying


  1. Cut slits across fish if thick. Rub ingredients all over and allow to marinate for 20 minutes.
  2. Heat about 2 Tbsps oil in frying pan; fry fish on both sides  on medium heat until well done.

Ikan Goreng (pan-fried fish) in Kuala Lumpur’s Kampung Baru, a haven for Kelantanese food –


Share and Enjoy !


Join Jackie M’s Mailing List