Beef Serunding

From Mak. My mom still makes this. She would make a big tupperware and send to us in KL. We usually eat it with white bread but you can do many things with Serunding. You can eat it with bread, rice, pasta serve with veg. such as baby kailan (kale), broccoli or carrots or have it sprinkle over salad.

YOU NEED:
Dry chillies (Lada kering)
Large onions
Red onions or shallots
Bit of garlic
Lots of Lemon Grass
Water
1 kg of beef
Coconut milk from 2-3 coconuts
2-3 dry tamarind slices (Assam keping)
Sugar, Ajionomoto and Salt

INSTRUCTIONS
1. Chop then blend chili, onions, garlic, ginger, & lemon grass
2. Add some water. Set blended spices aside.
3. Slice & boil the beef in water seasoned with salt.
4. When beef is tender, turn off heat, let it cool a bit.
5. Using your findgers, shread the beef into tiny bits
6. Put beef, blended spices & coconut milk in a heavy base pot.
7. Cook over medium heat. You will need to keep a watch over this.
8. Keep stirring. Add assam keping.
9. Season with sugar, ajinomoto and salt to taste.
10. Stir until the beef floss (serunding) is formed. Turn off heat.

Note:
Serunding can last for a few of months if kept in the fridge. You can alternate beef with fish.