![kerang.jpg](https://steemitimages.com/DQmYsMaEM3sfWw4vfH73snuTGmJW5ci1K97zU7vnxwpTBog/kerang.jpg)

3kg shellfish - scrub with brush, wash clean with running water, pour hot water, cover 10 minutes, take the contents
![kerang 2.jpg](https://steemitimages.com/DQmahADKY8hQTpcvXLZk5oQ3GpCfTGmJxCJRqri8su34g8v/kerang%202.jpg)

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
![rendang 3.jpg](https://steemitimages.com/DQmQsaqnbugMqmBWN1jnNyEZsix2wqnCrL4eoua3nh2eGGG/rendang%203.jpg)
How to make
1. Heat the oil in 1/2 cup, input the ingredients of the range and cili. Saute until dry
2. Put the coconut milk - let it simmer slowly
3. Put kerisik and acid keping - until thick
4. Enter the contents of the shell and drain the rendang with a slow fire
5. Put the leaves of turmeric in fine hiris and salt

quoted from https://www.facebook.com/SayasukaMasakDanMakan/?hc_ref=ARTD60nC429XyZxOwIYAbQ3SIypltVbpzhEuRnhxaNp7zDrw1w5g_j6iS0uzm20c9mY&pnref=story