Tiger Mike's Kerang & Daun Limau Perut Rendang

Blend the following:

30g garlic

50g shallots

20g fresh ginger

10g galangal (Lengkuas)

50g Cilli padi

Mise En Place the following:

200g fresh cockles or kerang (si hum)

100g coconut milk

10g  Daun pegaga (Indian Pennywort leaves)

3 stalks lemon grass

2 daun limau perut (Kaffir lime leaves), slice

1 daub kunyit or turmeric leaf, slice

Salt & sugar to taste

Preparation:

* Heat good veg oil in wok and fry all the blended items until fragrant.

* Pour the coconut milk and stir slowly.

* Add in the lemon grass, daun linau perut, daun kunyit, daun pegaga and cockles.

* Season with salt and sugar. Stir continuously.

* Simmer until gravy is dry.
* Serve

Optionally, you can add half tsp pounded Szechuan roasted pepper for the kick. Carrefour Hypermarket sells the best and cleanest cockles of all sizes. You need the medium ones.