Tuesday, August 31, 2010
I have a recipe from last year. It was the best serunding I have ever cooked.
But for tonight, I am using different spices and with less water.
The first thing I did was to cook the beef until tender.
Drain the water.
Let it cool and shred the the beef into small strips following the grain.
Instead of using chuck cut roast beef, this time I am using a brisket cut beef. There is no particular reason for me to use this type of beef.
To cook this serunding I am using 1 packet of shredded dried unsweetened coconut flakes.
I also need about 1/2 cup curry powder.
2 cups blended sambal (dried hot peppers and dried poblano, onion, garlic, ginger, lemongrass, coriander and cumin)
2 cups water
4 tablespoons sugar
1/2 teaspoon salt
In a big pot, fry the coconut flakes without oil.
Keep stirring to prevent the coconut from burning.
Add shredded beef.
Mix curry powder with 2 tablespoons water.
Add into the beef.
Add 2 cups water.
Add sugar and salt.
Let the beef cook until dry.
Let it cool completely before storing.