Serves 4

Ingredients

400g chicken breast or beef, boiled and shredded very finely
¼ cup dried cranberries, very finely chopped
2 Tbsp olive oil

Spice paste
4 shallots
3 cloves garlic
2 dried chilies, soaked
1 tsp fresh ginger
1 tsp fresh turmeric (or ½ tsp powder)
1 stalk lemongrass (white part)

Seasoning
2 Tbsp light or low-fat coconut milk
1 Tbsp sugar or grated gula melaka
½ tsp salt

METHOD

Blend all spice paste ingredients into a smooth paste. Heat oil in a pan. Fry spice paste on low heat for 5–6 minutes until fragrant and slightly dry. Add shredded meat and chopped cranberries. Stir well. Add coconut milk, sugar, and salt. Mix thoroughly. Cook on low heat, stirring continuously for 15–20 minutes until the mixture becomes dry, fluffy, and floss-like. Cool completely before storing. Serve serunding with bread or rice or as a topping for salads and wraps.