Malaysian Style Spicy Clam Rendang
Ingredients
- 2 kilograms clams
- 7 stalks lemongrass
- 2 inches ginger
- 1 inch galangal
- 3 large onions
- 3 shallots
- 10 cloves garlic
- 1 inch fresh turmeric
- 2 tablespoons ground chili
- Tamarind slices
- Sugar
- Salt
- Seasoning powder (optional)
- 10 tablespoons toasted coconut (for kerisik)
- Thick coconut milk
- Turmeric leaves
Coconut kerisik components
- Toasted coconut
Preparation
Heat water in a pot until boiling, add the clams, cover, and let sit for 5 minutes.
Turn off the heat and let the clams sit for another 10 minutes, then drain the water and open the clams.
For the coconut kerisik, if making from scratch, pound the toasted coconut in batches while hot until oily.
Heat oil in a pan and add 2 tablespoons of ground chili, stir-fry until the oil separates.
Add the blended ingredients and knotted turmeric leaves, stir-fry until the oil separates again, about 30 minutes on medium heat until the color is nice.
Add tamarind slices, sugar, salt, and seasoning powder if desired, stir and cook for 5 minutes.
Add the coconut kerisik and thick coconut milk, stir well, and if the sauce is too thick, add a little water but not too much to avoid making it watery.
Cook for another 10 minutes, then add the clams and sliced turmeric leaves, stirring in plenty for better taste.
Stir together for about 10 minutes, then turn off the heat if everything is done.
Tips
Do not cook the clams longer than necessary to prevent them from becoming tough.
If cooking for more people, simply double the ingredients.
Use ready-made kerisik or ground chili if preferred for convenience.
