Freshwater Clams and Fern Rendang

Even though the clams are really tiny, they don't break during rendang cooking. A special technique is used, local people would add desiccated coconut onto the coconut milk as to preserve the tiny clams. 

These fiddlehead ferns grows plenty in Lake Maninjau area. The thicker the stem the more delicious the fern is for cooking.

A closer look of the Pensi.

Coconut milk and blended spice slowly caramelized together with Pensi and fiddlehead ferns.