Kepah Masak Lemak


500g of Kepah (Clams)
2 Shallots, Peeled
2 cloves of Garlic, Peeled
2cm of Chopped Ginger
1cm of Fresh Turmeric
7 Cili Padi, chopped
1 Lemon Grass
1 Turmeric Leave
1 Packet of Coconut Milk
100ml of Water
2 Tablespoons of Coconut Oil
Salt and Sugar to taste
Tip on buying clams : Always buy clams that are closed shut. That means that they are fresh, and will open up once they are cooked. Whereas clams that are not fresh, will be open before you even cook them and close when it is cooked.


1.In a blender add shallots, garlic, ginger, turmeric, half chili padi and some water and blitz the ingredients into a smooth pulp
2.In a saucepan, add in some oil and cook the blended ingredients along with lemongrass until fragrant for about 5 to 8 minutes
3.Once done, add in half the coconut milk and turmeric leaves and bring it to a slight simmer before adding the kepah and remainder of water. Mix well and cover. Let it cook for another 5 minutes
4.Once all of the kepah has open, remove the opened kepah to avoid over cooking and do this until all kepah are open. Discard all the ones that don't open after 8 minutes.
5.Once the kepah has all cooked, add in the remaining coconut milk and turmeric leaf and let it simmer for 1 minute before turning off the fire and pouring the coconut broth over the kepah


Kepah Masak Lemak is a famous Malay dish commonly found is areas of Negeri Sembilan. Its creamy and spicy coconut broth is best eaten with a side of hot steamed rice. Kepah Masak Lemak or also known as Clams in Coconut Gravy in English is a dish mainly made of coconut milk, lemongrass, turmeric and chillies if you want some spiciness.
One thing about Masak Lemak, you can pretty much put anything in it. From seafood, to poultry, to red meat or even with just vegetables and it would be just as good.

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