Much awaited Rendang "Meat Floss" recipe
and it's using our award wining "Rendang Powder base"
Rendang Meat Floss — The Floss That Packs a Rendang Punch
As we've emphasised before, our Super Spice Blends are incredibly versatile — there's so much more you can do with them than you might expect.
You can cook a traditional Rendang curry to enjoy with fragrant coconut rice, or get creative and make crispy Rendang fries for a fun twist on a classic snack. And now, we're excited to share with you our latest idea: "Rendang Meat Floss" — a savoury, flavour-packed topping that you can even turn into a "Rendang Swissroll" for a sweet-and-savoury treat that's sure to impress.
One blend, endless possibilities. How good is that?
Rendang Meatfloss or also known as "Serunding Daging" is usually eaten during Ramadan or Hari Raya. Serunding is a Malaysian meal originated in a state that's called Kelantan and it's basically a type of floss that can be made with various types of protein source like chicken, meat, fish and some just simply use coconut flakes. It's cooked with spices and coconut milk until the meat gets dry.
Rendang Meat Floss — A Taste of Tradition in Every Strand.
Ingredients: *50g @my.blue.tea Rendang Base 300ml Water *70ml Cooking Oil *1kg Chicken/beef
*25g Dehydrated coconut milk (DCM) 125ml Water (Shake well) or 125 ml Coconot milk *100g Roasted desiccated coconut (Kerisik)
*2tbsp Sugar
The History of Meat Floss: From Chinese Origins to Southeast Asian Evolution
Origins: China
Meat Floss — Every Strand Tells a Story.
Meat floss (Rousong) originated in China — a food made by stewing meat until the fibres
separate, then shredding and frying it until dry and fluffy, with a texture resembling cotton. The lean meat (pork, chicken, or beef) is slow-cooked until the muscle fibres break apart, then mixed with soy sauce, sugar, and spices before being stir-fried until completely dry. There are two main styles in China: the Jiangsu style, which is dry-fried for a slightly chewier texture, and the Fujian style, which is fried with oil for a crispier finish.
Spread: From "Rousong" to "Serunding"
Meat floss travelled to Southeast Asia with Chinese immigrants. In Muslim-majority regions such as Malaysia and Indonesia, beef and chicken floss became most popular, known in Malay as "Serunding" (also spelled Serondeng) and in Indonesian as "Abon."
Regional Differences in Preparation
Malaysian Rendang meat floss is typically made with a coconut milk base, combined with onions, ginger, coriander, and other spices, and cooked until the meat is dry and fragrant. This contrasts sharply with the soy sauce and sugar-based seasoning of Chinese-style or Peranakan-Style meat floss, reflecting how traditional foods have been localised to suit Southeast Asian flavours.
Rendang Meat Floss — The Floss That Packs a Rendang Punch
Cooking Method:-
Boil beef/ chicken in water until tender. Drain beef and allow to coll. Shred beef/chicken meat and set aside.
Mix ingredients (A) well and stir fry until fragrant and oil rises on the top.
Add coconut milk. Stir well and bring to boil over medium heat. Simmer; stir constantlynuntil mixture dries.
Add roasted desiccated coconut and sugar as desired.
Lastly, add shredded beef and stir fry until shredded beef become stringy.
**Floss is traditionally eaten with compressed rice cake and ketupat or Longing ie coconut broth with veggies and rice cakes.
**The beauty of a Rendang Meat floss depends on the thinness of the meat strands. The thinner you shred the meat, the more beautiful your serunding will look.
**Or you can turn them into Rendang Swissroll
TIP – If you prefer crispy Rendang Meatf floss be sure to add some oil at the end, to fry them a bit. Yummmmmmm…..crispy bits.
Rendang Swissroll by our brand ambassador, Shirley Lim in the LA. You may follow her on her Instagram for cooking inspiration.
Ideas with Our Rendang Base Powder
Rendang Bao Bun — Fluffy steamed bao filled with rich, spiced Rendang.
Rendang Empanadas — Golden, flaky pastries stuffed with savoury Rendang filling.
Rendang Pizza — A fusion twist topped with tender Rendang and melted cheese.
Rendang Puff Pies — Buttery puff pastry parcels packed with aromatic Rendang.
One powder, endless creations — let your imagination run wild!
Last Chance to Grab Authentic Rendang — On Special!
discontinued end November 2026
These products are being discontinued and won't be available anywhere once they're gone. Sadly, our partner isn't in the best of health at the moment, so this really is your final opportunity.
Now → Buy 2 packs + Free 1 - https://www.mybluetea.com.au/product-page/special-buy-2-packs-free-1-pack-rendang
Or Buy Bundle special - https://www.mybluetea.com.au/spice-pantry
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