ESCARGOT A LA TORAJA

(suso’ santan)

a la Dorce and Mama Tiku

INGREDIENTS:

1 litre of suso’ (small snails from the rice fields)

HERBS/SEASONING/SPICES:

A quarter of coconut, put some water to make coconut milk (santan) twice

Put the first and second coconut milk in two separate bowls

2 stalks of lemongrass-crushed

pounded together:

2 cloves of garlic

2 cloves of red onion

salt

METHODS OF COOKING:

– wash and soak the snails overnight so that the sand & dirt are flushed out

– in the morning, break the back & sharp part of the snails, so that it’s open, wash again

– bring to boil the second coconut milk, stir in the mixture of spices

– when boiled, put in the snails

– when the snails mixture is boiling again, put in the first coconut milk until all snails are covered

– wait for 10-15 minutes

– served with hot white or red rice

METHODS OF EATING:

Suck out the flesh of the snails from the broken back part…..

Suck…suck…

Yum…yum…