Serunding? Serunding is Malaysian shredded meat steeped in sweet herbs and spices masterfully combined with spicy fried coconut flakes, which is made from sautéing grated coconut and is often used as a side dish to accompany rice or as a filling for buns and sandwiches.
One of the most popular Malaysian dishes, the very word makes a Malaysian drool. It is savoury yet sweet. Soft yet crisp. Full of flavour extending with every bite. This Kelantanese Serunding is a(Malaysian state) traditional household recipe of aromatic finely shredded beef marinated with special sweet and fragrant herbs and simmered for hours to dry -out with absolutely no added preservatives.
Here’s a video (in the Malay language) to show you how complicated it is to make Serunding Daging (Meat Serunding).
Kelantanese Malays (Malaysian: Orang Melayu Kelantan, Kelantanese: Oghe Kelate) are a sub-ethnic group of Malays native to the state of Kelantan, Malaysia as well as in northern Terengganu (in the districts of Besut and northern Setiu). The Kelantanese Malays are closely related to Thai Malays (especially those in Pattani, Narathiwat, Yala and some parts in Phattalung and Nakhon Si Thammarat provinces) and Terengganuan Malays in neighbouring Terengganu, these two Malay sub-ethnic groups shared historical, cultural and linguistic as well as kinship ties with the Kelantanese Malays. Kelantanese Malays form 94% of Kelantan’s population, which makes them the largest ethnic group in Kelantan (other ethnic groups also lives in the state such as Kelantanese Chinese and Peranakans, Siamese, Tamils, Temiars and others) and around 150,000 in Besut, Terengganu.
The Kelantanese Malays, along with Terengganuan Malays and Pahang Malays (and sometimes Thai Malays and the Malays of Anambas islands and Natuna islands in Indonesia) are collectively referred to as the Orang Pantai Timur (People of the East Coast) which have a distinct identity than those of other parts of Malaysia, especially those in the North, South and Western coasts of Peninsular Malaysia.
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