Koyong Masak Lemak (Snails in Spicy Green Broth)

Thursday, July 8, 2010

Koyong Masak Lemak (Snails in Spicy Green Broth)

These Koyongs (siput sedut) / Snails were also brought by my PIL the other day which were picked up along the swamp beach in the kampung. I chose to cook them in Masak Lemak Cili Padi (Spicy Green Broth)....

Source: HomeKreation
INGREDIENTS:
Koyong / Snails - knock the back end, so that you can suck the flesh out
1 bowl Coconut Milk
Cili Padi*
4-5 Shallots* (* pounded)
1 Lemongrass - bruised
Salt

METHOD:
1. Place all ingredients in a pot & boil.
Do not cook too long otherwise the snails become tough & you will not be able to suck it out.
2. Ready to be served.

3 comments:

WendyinKK July 8, 2010 at 10:16 PM
Those snails are so so pretty!!!
Did you keep the shells???

The graining on the shell is just so so "mesmerizing". I can't take my eyes off them!!!
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Meldylocks and Her Three BearsJuly 9, 2010 at 2:47 AM
Oh, so they'r called koyong? I just knew them as "siput sedut"... If fry with cillies we'll get the "kick" when we sedut...slurp!
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HomeKreationJuly 9, 2010 at 6:52 AM
Wendy,
The shells are all broken because I knocked the back part so that easy to suck the flesh out, therefore cannot keep for deco anymore.

Meldylocks,
hehe... koyong is Sarawak language for siput. Yes, masak cili sure have "kick".... hehe
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