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Here are the ingredients for Masak Lemak Cili Api Siput Sedut (Belitung) Mixed with Yam Stem :

Siput Sedut (Belitung) – cleaned and the tips trimmed for easier eating.

Yam stems  – peeled, cut, and washed thoroughly.

Coconut milk – for a thick and creamy gravy.

Hot chilies  – pounded for spiciness.

Turmeric – pounded or blended for color and flavor.

Lemongrass – tapped for fragrance.

Turmeric leaves – finely sliced to enhance the flavor.

Asam keping – to add a slight sour taste.

Salt and sugar – to taste.

Here is how to prepare for Masak Lemak Cili Api Siput Sedut (Belitung) Mixed with Yam Stem:

Prepare the Ingredients

Mash chilies and turmeric until smooth. Tap lemongrass stems and finely slice turmeric leaves. Clean the siput sedut by cutting off the ends for easy eating. Peel and cut the yam stems, then wash them clean.

Cook Fatty Gravy

Add the coconut milk to the pot with the hot chilies, pounded turmeric, and lemongrass. Stir slowly to prevent the coconut oil from breaking.

Add Siput Sedut and Yam Stems

Once the coconut milk gravy starts to boil, add the snails and yam stalks. Let the broth simmer slowly until the yam stems are soft and the snails absorb the flavor of the broth.

Season the gravy

Add asam keping for a balanced sour taste, as well as salt and sugar to taste. Add finely sliced ​​turmeric leaves for extra aroma.

Ready to Serve

When the gravy thickens and the taste is mixed, turn off the heat. Masak Lemak Cili Api Siput Sedut (Belitung) Mixed with Yam Stem is ready to be served with hot rice.

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