Serundeng Meat Recipe, Delicious and Durable Side dish

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There are two types of beef serundeng variations that we usually encounter, namely wet beef serundeng and dry beef serundeng. This side dish, which is often paired with yellow rice and sticky rice, is not difficult to make. As a first step, I would like to invite you to make a wet meat serundeng which is very suitable to be used as a main side dish and a side dish.

As the main ingredient, use beef has in or coconut part beef or known as knuckle. As an ingredient for serundeng, you can choose half-old grated coconut which tastes more legit when cooked with spices. Old coconuts tend to be dry and not optimal in absorbing spices. This will affect the taste and texture of the serundeng when it is on the tongue.

Choose grated coconut that is sold in traditional markets because of course it will be fresher and more economical. My advice, buy it the same day you cook it. This recipe can also be made spicy if you add red chilies and coarsely ground red chilies so that they make a different appearance. Prepare in large quantities and store in the freezer or chiller. The fun of eating at home is complete!

Materials
2
tbsp oil, for frying
500
g beef tenderloin, thinly sliced
400
ml of thin coconut milk
600
ml low fat milk
5
lime leaf
2
bay leaf
3
tbsp brown sugar
4
cm galangal
2
lemongrass stalks, bruised
5
tbsp Bango Sweet Soy Sauce
150
g grated coconut, roasted until brown

Ground spices
5
red onion
4
garlic clove
2
tsp coriander granules

tsp salt

How to make
1
Heat oil, saute ground spices until fragrant. Add the sliced ​​meat piece by piece.

Pour coconut milk for the beef serundeng.
2
Add thin coconut milk, low-fat milk, lime leaves, bay leaf, brown sugar, galangal, lemongrass, and Bango Kecap Manis. Cook until the meat is tender and the water is almost completely absorbed.

Cooking coconut with beef jerky.
3
Add the roasted coconut. Stir briefly until everything is evenly mixed.

Serves beef jerky.
4
Lift. Serve.