Name: Coconut Snails with Yam Stems (Gulai Siput Hisap Bersama Keladi)
Cuisine: Malaysian
Ingredients: Dried sour fruit (asam gelugor) 2 pieces; Coconut snails (siput hisap) 1 kg (2 lb 3 oz); Coconut milk 125 ml (4 fl oz / 1 cup), extracted from ½ grated coconut and 125 ml (4 fl oz / 1 cup) water; Yam stems 500 g (1 lb ½ oz), peeled and cut into 5-cm (2-in) lengths; Thick coconut milk 250 ml (8 fl oz / 1 cup), extracted from 3 coconuts and 250 ml (8 fl oz / 1 cup) water; Turmeric 1-cm (½-in) knob, peeled and finely ground; Bird’s eye chillies (cili padi) 10, seeded and sliced; Salt to taste

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Yam stems 500 g (1 lb ½ oz), peeled and cut into 5-cm (2-in) lengths
Coconut

Method

Boil yam stems for about 10 minutes until soft. Discard water.
In the same pot, pour in coconut milk, coconut snails, dried sour fruit, turmeric and chillies.
Boil for about 5 minutes, then add in thick coconut milk. Allow to simmer for a few minutes. Season with salt and serve warm.

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Ingredients

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