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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
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 

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. 


  1. 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!!!

  2. 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!

  3. 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.

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


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