Se-run-deng refers to crispy floss — normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed once tender, and the stock is further cooked till all the water evaporates… reverse cooking 😊. This residue is then deep-fried or sautéed until crisp.
Normally this is sprinkled over fried chicken and served with steamed jasmine rice, chilli sambal and some lalapan (salad). We all relish eating this with our hands, as the Indonesians do — eating food with the hands is much favoured here. Crisp floss can be made differently using 2 or 3 main ingredients: coconut, galangal, or candlenuts. Today I’ll share the coconut and galangal one.
Main ingredients
- 1 whole chicken with skin, cut into 10 pieces (or use thigh, breast, anything)
- 3 kaffir leaf pairs
- 3 fresh bay leaves
- 2 stalks of lemongrass, cut into 4–5 pieces and bashed
- 60 grams galangal, grated
- 1 bowl grated/scraped coconut (about 150 grams)
- 1 tsp sugar
- 1 tsp mushroom seasoning or msg
- 2 tsp (or to taste) salt
For the paste (grind finely)
- 2 inch piece ginger
- 2 inch piece fresh turmeric
- 10 shallots
- 8 garlic cloves
- 5 candlenuts or cashewnuts
- 1 tbsp coriander seed powder
- 1 tsp white pepper powder
- ¼ cup oil
Method
- Take a saucepan or wok, add the ground paste and sauté till fragrant. After 5 minutes, add the fresh herbs — kaffir lime leaves, bay leaves, lemongrass. Sauté for a while.
- Add 1 tsp sugar, about 2 tsp salt, and 1 tsp mushroom seasoning or msg.
- Add the chicken pieces, mix well, and add 2 cups of water. Bring to a boil.
- Add the grated galangal and mix well. Once mixed properly, add the grated coconut and let the chicken cook completely — the water should reduce to a thick gravy.
- Remove the chicken pieces and keep aside. Cook the gravy till really dry.
- Heat oil in a wok and flash-fry the cooked chicken.
- In the remaining oil, add the semi-dried gravy and fry on medium heat till light golden, stirring constantly so it doesn’t burn — this is the floss, or serundeng. Remove and keep aside once it starts turning golden (it took me about 15 minutes; it will be slightly soft but crisp up as it cools). Store in an airtight container in the fridge to use as a topping.
- To serve, put the chicken on a platter and sprinkle the floss/serundeng on top.
We enjoy eating this with steamed rice, stir-fried labu siam (chayote), a spicy sambal, and a lalapan (salad) of cucumber and fresh lemon basil. Try eating with your hand and relish every bite.
