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Cockles Rendang
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Servings
10
people
Ingredients
1x
2x
3x
500
gm
Boiled Cockle meat
100
gm
#IbuSegalaRempah
5
pc
Red Bird Eye Chili
Add or reduce depending on preferred level of spiciness
200
ml
Coconut milk
2
tbsp
Toasted Coconut Paste
1
pc
Turmeric leave
finely cut
2
pcs
Kaffir Lime leaves
finely cut
A little water if necessary
Salt & Sugar to taste
Instructions
Combine the #IbuSegalaRempah, cut chilies, coconut milk, herbs into a wok and let it boil. Add a little water if necessary.
Then add the cockles. Add seasoning and let simmer.
Once almost dry add the toasted coconut paste and. Stir well. Cook until sauce has dried.
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