Rendang Pedas Kerang (cockles) by Jessie Koey


1 kg fresh shell cockles(washed and drained. Pour boiling water into it for 3-4 mins. Shell when cool.
1 pkt kara coconut milk/1 grated coconut
1/2 pkt kerisik
1 daun kunyit
4 kaffir leaves
salt to taste
1 tbsp gula melaka
2 pcs assam keping
50ml water
11/2 tbsp oil

Ingredients to be blended into paste

2 lemongrass
3 shallots and I big red onion
4 cloves garlics
1" ginger
1" blue ginger
1" belacan
1" yellow ginger
4 buah keras
10 chilli padi
3 big red chillies
1 tbsp fish curry powder
1 tbsp oil


1) Heat 11/2 tbsp oil in a wok and saute the blended ingredients till fragrant and oil sips out. Add the coconut milk, water, assam keping, gula melaka, kerisik, kaffir and 1/2 daun kunyit. Stir to mix. Simmer on low heat and stir occassionaly.
2) Add salt and sugar to taste. When the gravy is a bit thick and dry add the cockles. Stir and mix thoroughly. Sprinkle the 1/2 shredded daun kunyit and kaffir leaves. Serves hot with rice.