Siput Pait are snails that live on the riverbanks. It is also called a river snail or snails that live in paddy fields. In the paddy fields, this snail will stick to the trunk of a paddy plant or tree branch. Meanwhile, the snails living in the river will stick to coconut fronds or tree branches at the water’s edge near the riverbanks. Siput pait is rounder in shape and black. This snail’s taste is bitter compared to the obtuse horn shell snails. Often, these snails are cleaned by squeezing them together with lemongrass leaves. Then the back part will be cut like cutting the back of an obtuse horn shell snail. The way to eat it is slightly different because it needs to be sucked more powerfully and with one puff. It does not need to be sucked many times like the obtuse horn shell snails because the contents are easier to expel from the shell.
Kuala Muda
The name of the Kuala Muda district is derived from the name of a river located within this district, the Muda River. The Kuala Muda district was highly renowned in ancient times as the oldest and strongest Malay defence city, and it was once the administrative centre of the Kedah Sultanate. In 1619, the Sultan of Aceh sent his army to defeat this defence city, subsequently capturing the state of Kedah. Then, from 1821 to 1842, this city was designated as an administrative centre under Siamese rule. In 1978, this city was declared a Historical City and National Museum due to its believed status as one of the earliest civilisations to have flourished in Malaysia.
District Heritage Food:
-
Masak Lemak Kuning Siput Pait
-
Gulai Ikan Sembilang
Masak Lemak Kuning Siput Pait
Gulai Ikan Sembilang
Gulai Ikan Sembilang or Ikan Sebilang is a popular dish near the seashore in the Kuala Muda district. It is a place widely known for its fresh seafood and wide range of seafood dishes. Gulai Ikan Sembilang is popular due to its unique curry taste, primarily when it uses self-cooked spices. In other regions, this dish is called Kari Ikan Sembilang, but in Kedah, it is called ‘gulai’ even though the recipe is strictly done as in the way of making kari. Also, the cleaning process of the Ikan Sembilang (giant featherback fish) requires a specific technique to remove the fishy smell. A tip when preparing the fish is to squeeze the fish’s nostrils to expel the mucus from inside. Then, the fish will be cleaned and washed with tamarind paste to remove the fishy smell. When cooked, the taste of the fish is sweet and juicy, and the tenderness is quite similar to catfish, but not as fatty and oily. Gulai is also amazing to enjoy when it is cooked using clay pots as the high temperature of the gulai can be maintained much longer.
Recipe
Masak Lemak Kuning Siput Pait
Ingredients
- River snails ‘pait’ – 1kg (trimmed the end of the shells)
- Thick coconut milk – 300gm
- Water – 500ml
- Bird’s eye chillies – 30g
- Dried chillies – 30gm (cut into 2)
- Holland Onions – 3 bulbs (blended)
- Lemongrass – 3 stalks (pounded roughly)
- Red chillies – 7 sprigs (blended)
- Turmeric root – 25gm (blended)
- Dried tamarind slice – 3 slices
- Turmeric leaves – 2 stems
- Salt to taste
- Sugar to taste
Directions
- The river snails are washed and crushed together with lemongrass. In addition to lemongrass, the snails can be cleaned using coconut husk to clean all the dirt inside the river snails.
- Next, heat the pot and add the ground ingredients and water until a fragrance arises.
- Then, add the river snails and stir for 3 minutes.
- Then, add lemongrass, dried chillies, tamarind slices, coconut milk, and turmeric leaves. Stir until the gravy comes to a boil.
- Finally, season with salt and sugar to taste.
- Masak Lemak Kuning Siput Pait dish is ready to be served.
Recipe
Gulai Ikan Sembilang
Ingredients
- Sembilang fish – 1kg
- Fish curry powder – 50gm
- Dried chilli paste – 3 tablespoons
- Red onions – 5 bulbs (sliced finely)
- Garlic – 3 bulbs (sliced finely)
- Ginger – 1-inch (sliced finely)
- Red and green chillies – 2 sprigs each
- Birds eye chillies – 4 sprigs
- Thick coconut milk – 100ml
- Water – 1-litre
- Fenugreek spice mix – 1 tablespoon
- Curry leaves – 3 stems
- Kesom leaves – 2 stems
- Tamarind juice – ½ cup
- Cucumber – 2 pieces
- Cooking oil
- Salt to taste
Directions
- Wash the sembilang fish with tamarind juice until the fishy smell disappears. Then, clean the fish with water and cut them into the desired size.
- Heat oil in a clay pot and sauté finely chopped ingredients such as red onion, garlic, and ginger.
- Then, add fenugreek spice mix mixed with curry leaves. Saute until the ingredients are golden.
- After that, add curry powder mixed with a small amount of water and the dried chilli paste.
- Cook until the spices become crisp and fragrant.
- Then, put tamarind juice into the pot, followed by thick coconut milk and water.
- Finally, put kesom leaves, red and green chillies, bird’s eye chillies, and cucumber into the pot.
- Then, lower the heat and cook until the oil comes out. Later, season with salt and sugar.
- Gulai ikan sembilang is ready to serve.