Malaysian Clam Rendang
Ingredients
- 1 kg clams
- Coconut milk (to taste)
- Turmeric powder (a small amount)
- Salt (to taste)
- Sugar (to taste)
- 2 tablespoons kerisik (toasted coconut paste)
- 2 pieces tamarind slices
- Turmeric leaves, chopped for garnish
Spice paste
- 2 stalks lemongrass
- 2 inches galangal
- 2 inches ginger
- 2 red onions
- 3 garlic cloves
- Chili, blended (quantity as needed)
Preparation
Boil the clams briefly and remove from shells.
Blend the spice paste ingredients until smooth.
Fry the blended paste in oil until fragrant, then add one or two whole lemongrass stalks and turmeric leaves, and cook until the oil separates.
Add coconut milk, a small amount of turmeric powder, salt, and sugar to taste.
Stir in two tablespoons of kerisik.
Add two pieces of tamarind slices.
Finally, add the prepared clams and cook briefly to avoid overcooking.
Sprinkle with finely chopped turmeric leaves and serve.
