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ETAK SALAI

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Introduction and history

Etak, locally referred to as "etok," is recognized as a heritage food in Kelantan with a rich and unique history tied to the state. For centuries, Kelantanese people from all walks of life, regardless of education, social, or economic background, have enjoyed smoked etak. Today, roadside stalls selling etak are commonly found across the floodplain areas of Kelantan, particularly in Kota Bharu, Pasir Mas, Tumpat, and Bachok.

Scientifically known as Corbicula fluminea, this species of Asian clam, illustrated in Figure 1, is typically harvested from sandy and muddy riverbeds. It thrives in brackish water, where rivers meet the sea, in Malaysia and other parts of Asia.

Culinarily, Etak Salai, or smoked etak—named after its preparation method—is celebrated for its distinctive umami flavor, combining salty and sweet tastes. This gives it a unique profile that is difficult to replicate with other types of shellfish. In Malaysia, it is primarily consumed in Kelantan, where its popularity has driven a thriving local business, establishing etak as a unique heritage food of the state.

Etak Salai is a favoured street snack that can be enjoyed on its own. Its preparation involves marinating the clams with ingredients such as lemongrass, onion, salt, and MSG for one to two hours. The marinated clams are then arranged on a bamboo platform, 2 to 3 feet wide, and smoked over a wood fire for about an hour. This method uses low to medium heat to ensure the etak retains its freshness and juiciness after cooking, making it a truly special delicacy.

Equipment/ Ingredients

The ingredients for etak salai are:

Etak (small freshwater clams)

Ginger

Lemongrass

Shallots

Garlic

Fenugreek

Salt

Sugar

Method / Preparation Method / Presentation Method

The preparation method for etak salai is as follows:

Wash the etak (small freshwater clams) thoroughly and mix them with fine salt. Set aside.

Blend ginger, lemongrass, and garlic until fine. Mix this blended paste with the etak that has been coated with salt.

Ignite the charcoal as shown in the diagram. Coconut husks are used during this process to enhance the flavor of the etak.

The etak is placed over the prepared charcoal embers, and the smoking process begins. This process takes 1 hour, during which the etak is turned over 3 times.

The etak is ready to be eaten. However, if additional seasoning is needed, it can be added after the etak is fully cooked.

Reference Source

Bahan Bacaan

Hassan, N. H., & Abdullah, R. (2015). Warisan Hidangan Tradisional Pantai Timur. Kuala Lumpur: Dewan Bahasa dan Pustaka.

Zain, M. I. (2018). Rasa dan Tradisi: Hidangan Melayu Asli. Shah Alam: Penerbit Universiti Teknologi MARA.

Azman, A. (2020). Makanan Warisan Kelantan: Dari Dapur ke Meja. Kota Bharu: Pustaka Kelantan

Yaacob, M.R., Hamzah, Z. Rak, A.E., Zakaria, M.N., Ismail, M., Rahim, R.M.A., Nuh, R., Hassan, F. & Khalique, M. (2021). “Etak Salai”, The Heritage Food Of Kelantan–Consumers’ Consumption And Buying Behaviours. Academy of Entrepreneurship Journal, 27(4), 1-9.

Tokoh (jika ada temu bual tokoh)

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Informant/Figure/Editor/Researcher

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State JKKN Contact Information

Encik Wan Mohd Rosli bin Wan Sidik

Cultural Officer

Jabatan Kebudayaan dan Kesenian Negara, Kelantan
Kompleks JKKN Kelantan Lot 1993, Seksyen 49,Tanjong Chat, 15200, Kota Bharu, KELANTAN DARUL NAIM

09-741 7000

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