Cockle Rendang

Rendang Kerang

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Cooking oil 4 Tbsp
  • Coconut milk 1 litre (32 fl oz / <


  • Combine ingredients for the spice paste in a food processor and blend until smooth. Heat oil in a wok and sauté the spice paste until almost dry.
  • Pour in coconut milk and add the dried sour fruit, turmeric leaf and kaffir lime leaf. Simmer until gravy thickens.
  • Add the cockle meat and season with salt and sugar. Simmer until cockle meat is cooked.