Serunding or spicy shredded beef is a great appetizer, rice topping or addition to porridge. You can even store it in the fridge because the older it gets marinated, the tastier it becomes; a day or two will do.
500g top side beef
3 cups water
10 dried chilies
3 stalks lemon grass (soft parts only)
1/2 inch fresh ginger root, peeled and sliced
1/2 inch fresh turmeric root, peeled and sliced or 1/2 teaspoon ground turmeric
10 shallots, peeled
1 1/4 cups thick coconut milk
1 1/4 teaspoon salt
2 tablespoons tamarind juice
Slice the beef into large cubes and place it in a large pot of water under high heat. Bring it to a boil. Reduce the heat. Let it simmer for 1 hour until the meat is tender. After, drain and set aside. Reserve the stock. Once the beef is cool, shred it and place them on a plate.
Soak the chili in warm water for 10 minutes or until soft. Drain. Slice and remove the seeds. Place the chili, lemongrass, turmeric, ginger and shallots in a blender or food processor. Process it for 1 minute, while gradually adding some reserved beef stock. Continue to grind the ingredients until smooth, to form a paste.
Pour the coconut milk into a large saucepan under medium heat. Add the paste mixture and stir. Bring it to a boil. Add the shredded beef and cook it for another 30 minutes. Stir frequently. Add the tamarind juice and cook it for 20-30 minutes until the beef becomes dry and crisp. Serve immediately with rice and vegetables or store it in an air-tight container.
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