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Rendang Kerang dengan Santan
Minuman • Malaysia
How to Make Clam Rendang with Coconut Milk (Traditional & Healthy Version)
Clam Rendang with Coconut Milk, or 'Rendang Kerang Bersantan', is a unique dish that blends fresh local clams with the rich, aromatic flavors of Malaysian spices and creamy santan (coconut milk). Originating from coastal regions of Malaysia, particularly Negeri Sembilan, this vegetarian-friendly rendang showcases the multicultural influences of Malay, Chinese, and Indian culinary traditions. Traditionally, rendang is a slow-cooked, festive delicacy, but this lighter, health-conscious version uses local ingredients such as serai (lemongrass), daun pandan (pandan leaf), and cili merah (red chilies) to create a fragrant, savory dish without excessive calories. The taste is distinctly Malaysian: spicy, earthy, and creamy, thanks to the harmonious blend of spices and coconut milk. Clam Rendang is often served during gatherings, Hari Raya, and special occasions, but its nutritional profile makes it an excellent choice for everyday meals. By focusing on fresh seafood and reducing oil, this recipe honors Malaysian traditions while supporting a healthy lifestyle. Enjoy the burst of flavors and celebrate Malaysia’s rich food heritage with this guilt-free version of a classic rendang.
Bahan-bahan(untuk 1 bowl, suitable for lunch or sharing)
- 300g Fresh clams (kerang)
- 1 cup Coconut milk (santan)
- 1 stalk Lemongrass (serai, bruised)
- 1 leaf Pandan leaf (daun pandan, tied)
- 2 Red chili (cili merah, sliced)
- 3 Shallots (bawang merah, finely chopped)
- 2 cloves Garlic (bawang putih, minced)
- 1 inch Ginger (halia, grated)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Salt
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 1/4 tsp Sugar (optional, for balance) - pilihan
Arahan
- 1
Clean clams thoroughly and soak in salted water for 10 minutes to remove grit.
10 minutes
Use fresh kerang for best flavor.
- 2
Heat oil in a pan. Sauté chopped shallots, garlic, ginger, and red chili until fragrant.
3 minutes
Do not burn the aromatics; stir constantly.
- 3
Add bruised lemongrass, pandan leaf, and turmeric powder. Stir for 2 minutes, releasing the aromas.
2 minutes
Pandan leaf adds a subtle sweetness.
- 4
Add cleaned clams and stir fry for 2 minutes until shells begin to open.
2 minutes
Ensure all clams are opened before proceeding.
Kenapa hidangan ini sihat
This recipe is a healthy choice because it uses fresh seafood, minimal oil, and nutrient-rich spices. The coconut milk is used sparingly, providing healthy fats without overwhelming the dish. Using local herbs and spices promotes digestion and boosts immunity. The absence of processed ingredients and the inclusion of whole foods make it ideal for calorie tracking and balanced eating.
Clam Rendang with Coconut Milk is rich in essential nutrients. Clams provide lean protein, iron, B12, and omega-3 fatty acids, while santan (coconut milk) offers healthy fats and minerals like magnesium and potassium. Aromatic spices such as turmeric and ginger have anti-inflammatory properties, and fresh vegetables add fiber and vitamins. This dish is low in saturated fat and free from gluten and dairy, making it suitable for various dietary needs.
Petua
- 💡Tip 1: Use fresh kerang for optimal flavor and texture.
- 💡Tip 2: Simmer santan on low heat to prevent curdling.
- 💡Tip 3: Remove pandan and lemongrass before serving for a clean presentation.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the creamy texture of santan.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
