Cockles Rendang
30 minutes
10 Servings
Watch The Cooking Video
Serve the delicious Rendang in an extraordinary way. Cockles Rendang is a seafood lovers’ favourite. Easy to prepare with short time required. It is delicious to enjoy with compressed rice or our special Lemongrass Rice.
| ½ cawan | Minyak masak |
| 1 cup | Coconut milk |
| ½ cup | Water |
| 2 pieces | Kaffir lime leaves |
| ½ tsp | AJI-NO-MOTO® |
| 1½ tsp | Salt |
| 30 g | Palm sugar, grated |
| 3 tbsp | Toasted grated coconut |
| 600gm | Cockles, cleaned |
| 3 pieces | Turmeric leaves, thinly sliced |
Ingredients A: blended
| 8 no | Shallot |
| 8 cloves | Garlic |
| 10 sticks | Dried chili, boiled |
| 2 inches | Ginger |
| 2 inches | Galangal |
| 2 sticks | Lemongrass |
| 4 inch | Fresh turmeric |
| ½ cups | Water |
- Heat up oil in a wok, fry blended ingredients (A) fragrant.
- Add in coconut milk, water, kaffir lime leaves and turmeric leaves.
- Season with AJI-NO-MOTO®, salt and palm sugar.
- Add in toasted grated coconut, cook until oil rise on top.
- Add in cockles, stir until cockles is cooked and the gravy has slightly dried.
- Ready to serve.
AJI-NO-MOTO® Recipes
