GRILLED COCKLE

Etak or Etok (in the Kelantan dialect), or its scientific name Corbiculacea, is a type of river cockle in the areas between fresh water and salt water. The skin is normally brownish-black or light yellow. The brownish-black cockle usually found thrives in the muddy river areas, while the light yellow ones in the sandy areas. Etak is grilled using charcoal. When cooked, it is mixed with a little salt and other food enhancers to increase its deliciousness.