Cockles Rendang

Rendang is a classic Malaysian dish. You can make rendang with almost anything and everything, Usualy, right here in Malaysia chicken and beef rendang is the most popular within Malay community. You can taste cockles rendang in almost every nasi lemak (rice cooked with coconut milk) stalls or restaurant nationwide. Rendang comes in two different version. One with gravy and the other the most preferred dry version. I love my rendang with lots of gravy mainly because of the richness of the gravy with fresh ingredients and herbs.

The speciality of rendang lies in the turmeric leaf and toasted coconut paste. The turmeric leaves add a beautiful aroma and flavor to the rendang. Toasted coconut paste lends texture and body to the dish.
Fresh cockles cooked in coconut milk flavored with exotic herbs and spices are simply irressistible. Goes well with white rice or bread.

Ingredients

1 kg cockles
3 tbsp toasted coconut paste
1 turmeric leaf,finely shredded
1/2 tsp palm sugar
1/2 litre coconut milk
1 lemon grass
3 kafir lime leaves,shredded
1 tbsp tamarind paste
Salt to taste
3 tbsp vegetable oil

To Grind

2 cm fresh turmeric
10 dried chillies
5 bird eyes chillies
4 cm ginger
1 stalk lemongrass
4 cm galangal
2 red onion
5 cloves garlic


Methods

In a wok over a medium flame, heat the oil and saute the ingredients listed "To Grind" till oil appear on the surface.

Add the cockles,kafir lime leaves,lemongrass,coconut milk,tamarind paste,salt and palm sugar.

Cook on medium heat for 2-3 minutes. Add the toasted coconut paste.

Add the finely chopped shredded turmeric leaves and cook for another 10-12 minutes.

Serve hot with white rice


Notes

• I prefer my rendang with lots of gravy but if u want a dry version, cook on medium heat till the gravy reduce and dry.

• The finely shredded turmeric leaves add a beautiful aroma and flavor to the rendang. It'a must in rendang recepi do not compromise on that.

• As always, adjust the amount of chilly according to your heat tolerance

• If you can't find toasted coconut paste, simply dry roast the shredded fresh coconut in a pan over a medium-low heat(be careful not to burnt) and grind to paste (you'll notice an oily texture) and it's ready to use