Tiger Snails

Second trial of cooking this pretty thing. Yes, they're edible and pretty, but let me tell you snails are not for everyone. Some find it as a delicacy, while others may find this quite, well....... weird, I was going to say something else. But you know, the kind that they would serve in fear factor shows.

As for me, I'm not a fussy eater, probably more of an exotic type eater, just out of curiousity. In the supermarket these babies were labelled as tiger snails - or keong macan. They would be beautiful cooked in strong spices. I cooked them in mild spice of West Sumatra 'asam padeh' which is quite close to the Thai tom yam flavours. Bought a bag of them. In cleaning them, I usually chop the top bit off. But these shells are very tough so I just let them be.

* Lemon squeeze 1 pcs

* 2 stalks of lemon grass - pounded
* kaffir lime leaves 5 pcs
* fresh ginger slices about 2cm
* Bayleaf 2 pcs
* Pinch of galangal powder
* Tomatoes - lots
* Tamarind - 2 pcs
* Red chilies, seeded and washed - processed smoothly
* Cardamom pods 2 - 4 pcs
* sugar, salt, pepper, garlic

Directions:
1.) To begin with, I always stir fry some garlic & onions, add chilies
2.) Add tomatoes, bayleaf, salt, sugar, cardamom pods, kaffir lime leaves
3.) Add snails, leave the cover on for a while until the sauce thickens
4.) Throw in chopped coriander leaves and a twist of lemon juice