3kg shellfish - scrub with brush, wash clean with running water, pour hot water, cover 10 minutes, take the contents
seasoning prepared:
5 seeds of red onion ros
2 large red onion seeds
5 pillows of garlic
Ginger the size of a thumb
Lengkuas to taste
Turmeric to taste
5 lemon grass - take the inside of white only
10 red chili seeds
10 sprigs of dried chilli - cored, boiled and smooth range
Santan - 1 coconut seed
3 tablespoons of kerisik
2 pieces of acid
3 pieces of turmeric leaves - fine hiris
How to make
- Heat the oil in 1/2 cup, input the ingredients of the range and cili. Saute until dry
- Put the coconut milk - let it simmer slowly
- Put kerisik and acid keping - until thick
- Enter the contents of the shell and drain the rendang with a slow fire
- Put the leaves of turmeric in fine hiris and salt