Rendang Kerang

Prep Time15 mins

Cook Time8 mins

Course: Main Course

Keyword: rendang

500 gm Kerang de shelled
5 tbsp Cooking Oil
2 inchs Cinnamon
3 Cloves
3 Star Anise
3 Cardamom Pods
4 inch Lemon Grass Ponded
1 cup Coconut Milk
1 cup Water
2 tbsp Tamarind pulp soaked in some warm water for the juice and discard the seeds
6 Kaffir Lime Leaves Finely sliced
6 tbsp Kerisik Toasted coconut
1 tbsp Sugar / Palm Sugar
Salt To taste
5 nos Shallots
1 inch Galanggal
3 Lemon Grass Pounded only white part
5 cloves Garlic
1 inch Ginger
10 - 12 pcs Dry Chili Soaked in warm water and seeded

Chop the spice paste ingredients and then blend it in a food processor until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
Add the kerang and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
Lower the heat tolow, cover the lid, and simmer for 1 to 1 1/2 hours or