Lontong served with Serunding

Introduction:

Serunding is normally served together with Lontong.

Can also be used as a filling for savoury Malay kuihs or snacks or goes well with just Lontong rice cake.

Made from a combination of ingredients mainly dessicated coconut with selected spices and brown sugar. Preferably fresh coconut because of the fresh tangy taste.

Ingredients:

One packet Lontong paste

450 ml Home made chicken stock

2 pieces Beancurd (panfried till golden brown)

1 small round cabbage (cut into bite sizes)

1 large carrot (cut lengthwise)

1 small turnip (cut lengthwise)

Few long beans (cut lengthwise)

3 boiled eggs (de shelled and halved)

1 roll of Lontong Rice (sliced)

1 small packet Seronding Leladi

Method:

Heat up pan with some cooking oil.

Add the packet of Lontong paste and fry till fragrant.

Add the different types of vegetables and stir thoroughly.

Cook and simmer for about 8 to 10 minutes depending on the quantity of ingredients.

Pour about 250 ml concentrated coconut milk and mix well.

Leave it to cook over low heat for another 5 minutes before turning off the heat.

Set aside.

Heat up the sayur lodeh before serving.

Cut the lontong rice into slices.

Panfry the beancurd till lightly brown.

Place the sliced lontong rice in a big serving bowl.

Add the sayur lodeh into the bowl.

Include a few pieces of boiled eggs and pan fried beancurd.

Garnished with a generous serving of Serunding.

I find it pointless to prepare my own Serunding, since I am only garnishing for this meal.

If you wish to prepare your own Serunding from stratch, here are the details.

This recipe was given to me by a Malay friend.

Preparation of Serunding

Ingredients:

1 fresh coconut (or 200 g dessicated coconut), to be skinned and grated
1 tbsp fresh tamarind, to be mixed with a little water
salt and sugar to taste
some palm sugar
cooking oil

The following ingredients to be blended into paste.
2 stalks dried chillies, to be cut into pieces and soaked in warm water
2.5 cm fresh turmeric, to be peeled and sliced
2.5 cm galangal, to be peeled and sliced
2 pcs lemon grass (white portion) to be sliced
5 cloves of garlic, to be peeled and sliced
2 big onions, to be peeled and sliced
1 tablespoon coriander seeds, to be soaked in warm water
1 teaspoon fennel seeds, to be soaked in warm water
1 teaspoon aniseed, to be soaked in warm water

Method:
Fry freshly grated coconut (or dessicated coconut) in a wok without oil until dry.  Remove and leave aside.

Heat oil in wok and add the blended ingredients.  Stir-fry until fragrant.  Then, add in tamarind juice, sugar, palm sugar and salt to taste.  Bring to a simmer.  Then, add in dried coconut and reduce heat.  Mix thoroughly and cook until almost dry.  Remove from heat and leave aside.

Recommendation:

Click here on how I prepare Singapore Mee Siam

https://flofoodventure.wordpress.com/2014/06/29/singapore-mee-siam-rice-vermicelli-

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Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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