serundeng

Serundeng is a Southeast Asian dish that refers to spicy, fried shredded coconut or to meat that has been seasoned and fried until crisp. It is common in Indonesia, Malaysia, Singapore, and Brunei, where it is served as a side dish to accompany rice dishes such as nasi uduk, nasi lemak, lontong, or ketupat, and is also featured in festive meals and ceremonies.

There are two main variants. Serundeng kelapa uses fresh grated coconut that is fried in oil with aromatics such as onions, garlic, and chilies, along with spices like coriander, cumin, turmeric, lemongrass, and sometimes palm sugar and salt. The mixture is cooked slowly until darkened and crisp. The meat versions, known as serundeng daging (beef) or serundeng ikan (fish), begin with shredded or finely chopped meat that is seasoned and then fried with the same or similar aromatics, often finished with coconut milk or sugar and reduced to a dry, flaky texture.

Cultural context and serving ideas vary by region. Serundeng can accompany nasi uduk, nasi lemak, or ketupat, and is sometimes prepared for Eid al-Fitr, weddings, or other celebrations. It is valued for its long shelf life when dried, though coconut-based serundeng is typically best enjoyed fresh.

Storage and preparation notes: coconut-based serundeng should be kept in a cool, dry container and used within a few days or refrigerated; the mixture can be reheated in a dry pan to restore crispness. Meat-based serundeng stores similarly and may benefit from re-crisping before serving.