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.
Serunding
INGREDIENTS:
- 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
METHOD:
- Mince beef in food processor.
- Combine onion and garlic in food processor and mince.
- Cook onion and garlic mince in heavy-based pan until nearly dry.
- Add oil and fry until onion is browned.
- Add all other ingredients and fry on low to medium heat until dry.
- 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)
INGREDIENTS:
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
METHOD:
- Cut slits across fish if thick. Rub ingredients all over and allow to marinate for 20 minutes.
- 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 –
