Cockle Rendang

Name: Cockle Rendang (Rendang Kerang)
Cuisine: Malaysian
Ingredients: Dried chillies 10, seeded, soaked in water and drained; Ginger 1-cm (½-in) knob, peeled; Cooking oil 4 Tbsp; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 1½ grated coconuts and 1 litre (32 fl oz / 4 cups) water; Shallots 5, peeled; Garlic 1 clove, peeled; Pounded roasted grated or desiccated coconut (kerisik) 55 g (2 oz); Lemongrass 2 stalks, finely sliced; Salt to taste; Cockle meat 600 g (1 lb 5 oz); Bird’s eye chillies (cili padi) 5, seeded; Sugar to taste; Turmeric 1-cm (½-in) knob, peeled; Turmeric leaf 1, finely sliced; Galangal 1-cm (½-in) knob, peeled; Kaffir lime leaf 1, finely sliced; Dried sour fruit (asam gelugor) 3 pieces

Rendang Kerang

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

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

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

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.