Malaysian Spicy Clam Rendang
Ingredients
- 3 kg clams
- Coconut milk from 1 coconut
- 3 tablespoons toasted coconut
- 2 pieces tamarind
- 3 turmeric leaves
Spice paste
- 5 red shallots
- 2 large red onions
- 5 cloves garlic
- 2 inches ginger
- 1 inch galangal
- 1 inch fresh turmeric
- 5 stalks lemongrass (white part only)
- 10 bird's eye chilies
- 10 dried chilies
Preparation
Grind the spice paste ingredients into a fine paste, ensuring dried chilies are deseeded and boiled before grinding if necessary.
Clean the clams by scrubbing with a brush, washing under running water, pouring hot water over them, covering for 10 minutes, and removing the meat.
Heat 1/2 cup of oil in a pan, add the ground spice paste and chilies, and sauté until dry and oil separates.
Add coconut milk and let it simmer on low heat.
Add toasted coconut and tamarind slices, and simmer until the mixture thickens.
Add the clam meat and cook on low heat until the rendang is dry.
Add finely sliced turmeric leaves and season with salt to taste.
