Serundeng
Indonesian condiment dishes / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Serundeng?
Summarize this article for a 10 year old
Serundeng refers to a spicy grated coconut side dish or condiment originated in Indonesia that is used to accompany rice.[1]: 17 Serundeng may taste sweet or hot and spicy, according to the recipe variants.[2]: 34, 37
This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
Course | Main course or snack |
---|---|
Place of origin | Indonesia[1][2] |
Region or state | Java |
Serving temperature | Room temperature |
Main ingredients | Grated coconut spiced and sauteed and sprinkled upon another dishes, such as fried beef, soto or ketan (sticky rice) |
Its best-known variant is an Indonesian preparation of sautéed grated coconut mixed with spice and other ingredients.[1]: 17 The spiced shredded toasted coconut can be mixed with peanuts,[1] used as a condiment to add flavour, or used as a garnish sprinkled upon rice-based dishes, such as steamed rice, lontong, ketan sticky rice, and burasa; or upon traditional soto soups.
Serundeng can also be considered a separate dish if mixed with main ingredients, such as serundeng daging, which is fried meat, usually beef, served in this serundeng spiced coconut floss.[3]