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.

Kerang Bumbu Rujak (coconut Milk And Lemongrass Clams)

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

  1. In a large pot, heat the cooking oil over medium heat.
  2. Add the shallots, garlic, and red chilies. Sauté until fragrant.
  3. Pour in the coconut milk and add the lemongrass, kaffir lime leaves, tamarind paste, sugar, and salt. Stir well.
  4. Bring the coconut milk mixture to a gentle simmer.
  5. Add the clams to the pot and cover with a lid. Cook for about 10-15 minutes or until the clams are fully open.
  6. Once the clams are cooked, remove the pot from the heat.
  7. Discard any unopened clams and lemongrass stalks.
  8. Transfer the clams and coconut milk sauce to a serving dish.
  9. 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