Kerang Bumbu Rujak (coconut Milk And Lemongrass Clams)
Kerang Bumbu Rujak is a traditional dish from Manado cuisine, known for its rich and flavorful taste. This dish features fresh clams cooked in a fragrant coconut milk and lemongrass sauce, creating a perfect balance of savory and aromatic flavors.
Ingredients
- 1 kg fresh clams, cleaned
- 400 ml coconut milk
- 3 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 2 red chilies, sliced
- 1 tsp tamarind paste
- 1 tsp sugar
- Salt to taste
- 2 tbsp cooking oil
Instructions
- In a large pot, heat the cooking oil over medium heat.
- Add the shallots, garlic, and red chilies. Sauté until fragrant.
- Pour in the coconut milk and add the lemongrass, kaffir lime leaves, tamarind paste, sugar, and salt. Stir well.
- Bring the coconut milk mixture to a gentle simmer.
- Add the clams to the pot and cover with a lid. Cook for about 10-15 minutes or until the clams are fully open.
- Once the clams are cooked, remove the pot from the heat.
- Discard any unopened clams and lemongrass stalks.
- Transfer the clams and coconut milk sauce to a serving dish.
- Serve the Kerang Bumbu Rujak hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 18g
Supplies
Large pot Serving dish
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serving suggestion: Enjoy the Kerang Bumbu Rujak with a side of steamed rice and a refreshing cucumber salad.
Tips & tricks
Tip: Make sure to discard any unopened clams before serving to ensure they are safe to eat.
Cost
$15