Rendang Kerang (Cockle rendang)

 

Ingredients

1 kg kerang

½ coconut of coconut milk

1 pc lemon grass -mashed

2 tbp chili flakes

1 pc dried tamarind

1 tbs salt

1 tbs palm sugar

1 tbs fine driend coconut flesh (kerisik)

½ pc tumeric - jullienne

Blend ingredients:

3 pcs shalot

3pcs garlic

½ inch ginger

½ inch galangal

½ inci tumeric

1 pc lemon grass

Method;

1.  Heat up a frying pan, pour in the blended ingredients until fragrant.

2.   Add in coconut milk, stir until boil.

3.  Add in tamarind, salt and palm sugar, stir until oil is visible.

4.  Keep stirring until near dry, add in the cockle flesh.

5.  Stir for another 5 minutes.

6.  Serve while hot.