Cockles Rendang

Cockles Rendang

Servings 10 people


  • 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


  • 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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