Freshwater Clams and Fern Rendang

Find out about this speciality variation on rendang from Lake Maninjau

By Indonesia Gastronomy Network

Written by Reno Andam Suri (Rendang Traveler)

Ferns by Popi Maliani Rajo BintangIndonesia Gastronomy Network

Lake Maninjau local specialty

The tiny clams or locally known as Pensi (Corbicula moltkiana Prime) are abundant on this crater lake on the higher land of West Sumatra. Pensi is combined with sliced fiddlehead ferns and cooked as Rendang.

Ferns by Popi Maliani Rajo BintangIndonesia Gastronomy Network

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. 

Rendang Minang Legacy to the World by Reno Andam SuriIndonesia Gastronomy Network

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

Rendang Minang Legacy to the World by Popi Mailani Rajo BintangIndonesia Gastronomy Network

A closer look of the Pensi.

Rendang Minang Legacy to the World by Popi Mailani Rajo BintangIndonesia Gastronomy Network

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

Rendang Minang Legacy to the World, Reno Andam Suri, Popi Mailani Rajo Bintang, From the collection of: Indonesia Gastronomy Network
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Rendang Minang Legacy to the World, Reno Andam Suri, Popi Mailani Rajo Bintang, From the collection of: Indonesia Gastronomy Network
,
Rendang Minang Legacy to the World, Popi Mailani Rajo Bintang, From the collection of: Indonesia Gastronomy Network
,
Rendang Minang Legacy to the World, Popi Mailani Rajo Bintang, From the collection of: Indonesia Gastronomy Network
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