Rendang Kerang

Prepare Ketupat Mini and Lemak Nona. Use Lemak perisa asli and Ketupat Mini, which are food-grade.

For Lemak, cook with coconut milk.

Boil Ketupat in plain water for about 45 minutes to an hour until it expands and becomes fluffy.

Toast 2 handfuls of dried chili, then finely chop the chili and onion.

Finely grind a mix of 1 tablespoon of ground cinnamon, 1 teaspoon of ground cloves, and 1 teaspoon of black pepper in a mortar and pestle.

Once the oil is hot from frying the chopped onions and chilies, add the grinded spices and sauté until fragrant.

Add 2 tablespoons of brown sugar, then cook until the oil separates.

Boil water for cooking the shellfish. Add 1/2 teaspoon of tamarind extract to the water, then boil it with the shellfish for about 20 minutes.

In a separate pot, add 1 cup of coconut milk and simmer, then add a bit of tamarind juice.

Combine the cooked shellfish in the spice mixture and continue cooking until well combined and tender. Season to taste with salt and seasoning.

Let it simmer for another 30 minutes after adding additional coconut milk.

Serve the Rendang Kerang hot, garnished with chopped turmeric leaves if desired.