Indonesian Spiced Snail Stew

Ingredients

In this Indonesian adaptation of the French snail dish, the original recipe is transformed by incorporating traditional Indonesian spices and flavors. The French dish typically uses garlic, parsley, and butter as the main flavor components, while the Indonesian version replaces these with lemongrass, galangal, and turmeric. Additionally, coconut milk is added to the stew to create a creamy and slightly sweet taste, which is not present in the original French dish. We alse have the original recipe for Snail Dish, so you can check it out.

• 500 grams (1.1 lbs) snails 500 grams (1.1 lbs) snails
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 400 ml (1.7 cups) coconut milk 400 ml (1.7 cups) coconut milk
• 2 cups chicken or vegetable broth 2 cups chicken or vegetable broth
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the snails thoroughly by removing any dirt or debris. Rinse them under cold water and set aside.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
3. 3.
   Add the bruised lemongrass, sliced galangal, and turmeric powder to the pot. Stir well to combine and cook for 2 minutes to release the flavors.
4. 4.
   Pour in the coconut milk and chicken or vegetable broth. Stir in the kaffir lime leaves, salt, and sugar. Bring the mixture to a simmer.
5. 5.
   Add the cleaned snails to the pot and stir gently to coat them with the flavorful broth. Cover the pot and let the stew simmer for 30 minutes, or until the snails are tender.
6. 6.
   Once the snails are cooked, remove the pot from the heat. Discard the lemongrass and kaffir lime leaves.
7. 7.
   Serve the Indonesian Spiced Snail Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking. Remove any dirt or debris and rinse them under cold water. This will help to eliminate any unwanted flavors or textures.

Tips & Tricks

• If fresh snails are not available, you can use canned or frozen snails as a substitute.
• Adjust the spiciness of the stew by adding more or less turmeric powder according to your preference.
• For an extra burst of flavor, squeeze some fresh lime juice over the stew before serving.
• Serve the stew with a side of sambal, a traditional Indonesian chili paste, for an added kick.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.

Serving advice

Serve the Indonesian Spiced Snail Stew hot, accompanied by steamed rice or crusty bread. The stew can be enjoyed as a main course or as part of a larger Indonesian feast.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls or a large communal dish, allowing the vibrant yellow color of the stew to shine through.