Kakul Mekuah, Bali Freshwater Snail Soup
Kakul is the Balinese term for freshwater snail. In Indonesian term, it’s known as keong sawah. As you may notice that Indonesia is a country with many dialects, I have known two other names; kreco in Surabayan (East Javanese) and tutut in Sundanese (West Javanese).
Thou I’m an Indonesian native, I still have to learn about other foods from many different ethic groups. I know more about Sumatran and East Javanese cookings since those two are where my ancestors came from.
Lonny has described how he loves this dish. It brings his childhood memories in Bali. As he explained we have to suck the meat out of the shells and when we have done it, nine out of ten, the meat off course will shoot right into our throat. The soup is fun to eat.
For the spice paste
To make the spice paste, if you use a mortar and pestle, chop shallot, garlic, ginger and turmeric first. Then, pound candlenuts, coriander, terasi and peppercorns to a fine paste. Add shallots, garlic, chilies, ginger and turmeric; pound again to a paste.
Rinse off the snails with cold water and drain them. Take the white parts of lemongrass, cut into 3-cm long and bruise them with side of a heavy knife.
Heat the oil in a wok and stri fry the spice paste for about 3 minutes. Add water and season with seasalt. Add snails, tamarind pulp, lemongrass, and salam leaves. Simmer for about 15 – 20 minutes. Serve with warm long grain rice.