On my last trip back to Devon, where I lived for close to a decade originally, a long time close friend gave me 2 huge lump of beef. A beef rump which I have portioned into steaks, cooked SousVide and a topside which I have been pondering what to cook with it. I have now decided it is going to be beef floss. Then I will surprise my friend by packing some and posting back to my friend so she can try and fill her breads with them as she is a very good baker, training and baking almost daily for the last few years!

Serunding daging – I will cook mine to how I like to taste. When we were young and the parents used to buy these in Malaysia I always tried to search hard for the nice strands and not the fine like ‘dust’ floss. They are more crispy and taste much nicer. I like to ‘chew’ food. Period. I love soft bones ribs and I will eat it all. I even chew 90% of a skate wing cartilage and enjoy them – kekekekeke

As I am cooking just over 3kg of beef I decided to do this in 2 days.

So the day before I cut my beef into smaller chunks and put them to boil in seasoned water till tender. Took me just over 3 hours. I let them cool before shredding them by hand while watching television. Stored them in containers till the next day.

The next day I peeled the stuff and blend the paste and started the frying process.

I like to boil my beef in seasoned water, not plain. I find this adds to the taste. Of course it is entirely up to you.

I also prefer to watch television and hand shred my beef. I do not want to use gadgets or pond them. Again it is entirely up to your choice. As for me I find the stages of cooking therapeutic.

TIP – If you want crispy Serunding daging be sure to add some oil at the end, to fry them a bit. Yummmmmmm…..crispy bits. Please refer to pics.

As in all my recipes please feel free to add or minus any of the ingredients to suits your taste. Tomorrow I will serve this in an innovative way (I hope) I just told a friend I have this idea knocking about and I am dangerous when I have an idea. I need guinea pigs – kekekekeke

Enjoy.

p/s I was just told this minute that this is very expensive to buy. Actually it is not hard to make. They longest time is the frying. However after the sauce have been all absorbed you can transfer to a paella pan to fry dry quicker. (I am just stubborn though I have good? ideas)

Insert a moan/complain (kekekeke) – The hub said it is all his because I do not eat pulled meat. What he said is true. I will never touch pulled meat of any kind that I am not able to SEE the chunk it has been pulled from! However this is different as I not only cooked it but I actually know the famer whose cow this belonged to.

Update – After packing I found 3kg of beef just gave me 2kg plus after cooking.

I was wondering for days what to do with the balance of the eggs I got from Devon. Last week my son came back from a visit to his Nanny and he brought me a dozen eggs from Okehampton town. He asked the vendor if they are fresh and the vendor took him to look at his chickens – kekekekeke

Actually I was thinking of the Thai’s son-in-law eggs dish but I wanted to use some of my daun kesum (laksa leaves) before the frost gets to them in the winter. So this dish was born and it tasted not too bad.

My daughter is on holiday from work and as soon as she saw me frying the eggs she knew what I was cooking and immediately asked if she should boil more rice!!!

She loves this dish. However normally I added curry leaves. Today it is daun kesum. I think I much preferred daun kesom. Unique taste.

Well I hope you try this very simple dish. It should be sour enough to make you blink, spicy enough to make you sweat a little and just a slight cane sweetness from the jaggery – Enjoy

p/s boil more rice.

p/s You can use this sauce for fried eggs as well.

p/s Frying the eggs so the wrinkled skin absorb the sauce it very important to the taste. It’s give an extra layer of texture and taste.