Cook shell rendang

3kg shellfish - scrub with brush, wash clean with running water, pour hot water, cover 10 minutes, take the contents

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

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

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