Lontong served with Serunding


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.


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


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


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

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.


Click here on how I prepare Singapore Mee Siam


Lontong Rice with Sayur Lodeh


Half fresh grated coconut
200 ml warm water

To be grounded:
10 dried chillies
2 tablespoons of dried shrimp
¾ thumbsize turmeric
3 pieces of candlenuts (buah keras)
6 medium slices of galangal

Other Ingredients:

1 medium size turnip (bangkuang) cut into strips
10 long beans (cut into about 3 inches length)
1 medium size carrot (cut into about 3 inches length)
1 small round cabbage (cut into pieces)
2 lemon grass crushed
2 pieces of bean curd cake (fried till golden brown) cut into 4 pieces
1 roll of compressed rice cake (cut into pieces)
4 hard boiled eggs (shelled, halved or quartered)
Sea salt to taste
4 tablespoons of fresh coconut (stir fried dry pan till golden) optional



Combined grated coconut with warm water. Squeeze out coconut milk.
You can also purchase a medium size packet of ready made coconut milk.
Heat 4 tablespoons of cooking oil till hot.
Stir fry the grounded ingredients till fragrant.
Pour in the coconut milk and bring to boil over moderate heat.
Add all the cut vegetables including the crushed lemongrass.
Cook till the vegetables are softened.
Stir in the deep fried bean curd cake and add a dash of sea salt.
Arrange compressed rice (lontong rice) on a big bowl.
Add vegetable curry.
You may wish to sprinkle grated coconut (optional)
Top with quartered/halved egg.
Served hot.


You can also served this dish with additional sambal chilli.