Thursday, 7 May 2009

Siput Sedut Masak Lemak

Siput Sedut never fails to bring me back down memory lane whenever served on my dining table. My first experience was during my childhood obviously. Curiousness over the swooshing sounds made by my parents encouraged me to taste or should I say experiment my first Siput Sedut.

I remembered my first try was a failure as I had to rush to the kitchen to spit out my mom's super hot masak lemak gravy. On my next attempt, my mom washed off the the yellow gravy with water & I succeeded sucking out the slimy thingy. I was about to do another spitting but hey... it tasted good ;-)

That was the history of my my siput sedut. OK, here you go. The recipe of Siput Sedut Masak Lemak.

The Snails. The back is cut almost a cm as to make the sucking process easier...

A close up of the snail. A tip - do not look at what you suck out of the shell. Let it remain in your mouth ;-)

First, join 5 cloves of sliced shallots, 3-4 pounded lemon grass & 3-4 tbsp of bird eyes chilly paste ( a cup of bird eye chillies & half inch of fresh turmeric blended together - store in the freezer for later use) into a cooking pan.

Dilute a small amount (about a quarter) of coconut milk from a box. Pour into the pan & start fire.

Add in the rest of the coconut milk with a little bit of water. Stir well until boil. Add salt to taste.

Join in a kg of washed & trimmed snails.

Never leave the gravy unstirred.

After slightly more than 5 minutes, the dish is ready to be served.