Indulge in the rich and creamy flavors of Siput Sedut Masak Lemak, a traditional Malaysian dish that combines mud snails with a luscious coconut milk gravy. This dish is a delightful blend of aromatic herbs and spices, creating a comforting and exotic meal that will transport your taste buds to Southeast Asia.
If you're not familiar with mud snails, they might be a bit tricky to find at your local supermarket. Look for them in the seafood section or at a specialty Asian market. Turmeric leaf is another ingredient that might not be commonly found in your pantry; it adds a unique earthy flavor and can be found in Asian grocery stores. Bird's eye chilies are small but pack a punch, so handle them with care.

Ingredients for Siput Sedut Masak Lemak
Mud snails: These are small snails commonly used in Southeast Asian cuisine, known for their chewy texture and ability to absorb flavors.
Coconut milk: A creamy liquid made from grated coconut flesh, providing a rich and smooth base for the gravy.
Lemongrass: A fragrant herb that adds a citrusy aroma and flavor to the dish.
Bird's eye chilies: Small, fiery chilies that add heat and spice to the gravy.
Turmeric leaf: An aromatic leaf that imparts a distinct earthy flavor to the dish.
Salt: Enhances the overall flavor of the dish.
Sugar: Balances the flavors by adding a touch of sweetness.
Technique Tip for Mud Snails in Coconut Gravy
When preparing mud snails, ensure they are thoroughly cleaned by soaking them in water with a bit of salt for at least an hour. This helps to purge any dirt or impurities. Rinse them several times until the water runs clear. For an extra touch of flavor, lightly bruise the lemongrass stalks before adding them to the coconut milk; this releases their aromatic oils more effectively. When simmering the coconut milk, keep the heat low to prevent it from curdling. Stir occasionally to maintain a smooth consistency.
Suggested Side Dishes
Alternative Ingredients
mud snails - Substitute with clams: Clams have a similar texture and can absorb the flavors of the coconut gravy well.
mud snails - Substitute with mussels: Mussels offer a slightly different but complementary flavor and texture to the dish.
coconut milk - Substitute with evaporated milk: Evaporated milk can mimic the creaminess of coconut milk, though it lacks the coconut flavor.
coconut milk - Substitute with almond milk: Almond milk provides a nutty flavor and a creamy texture, though it will alter the taste slightly.
lemongrass stalks - Substitute with lemon zest: Lemon zest can provide a citrusy aroma similar to lemongrass.
lemongrass stalks - Substitute with lime leaves: Lime leaves offer a fragrant citrus note that can mimic the flavor of lemongrass.
bird's eye chilies - Substitute with serrano peppers: Serrano peppers have a similar heat level and can be used to maintain the spiciness of the dish.
bird's eye chilies - Substitute with jalapeños: Jalapeños are milder but can still add a good amount of heat to the dish.
turmeric leaf - Substitute with ground turmeric: Ground turmeric can provide the same color and a similar flavor, though it is more concentrated.
turmeric leaf - Substitute with galangal: Galangal offers a different but complementary flavor that can enhance the dish.
salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.
salt - Substitute with fish sauce: Fish sauce provides saltiness and an additional layer of savory flavor.
sugar - Substitute with honey: Honey can add sweetness along with a subtle floral note.
sugar - Substitute with palm sugar: Palm sugar offers a rich, caramel-like sweetness that complements the coconut gravy.
Other Alternative Recipes Similar to Mud Snails in Coconut Gravy
How To Store / Freeze Mud Snails in Coconut Gravy
- Allow the Siput Sedut Masak Lemak to cool completely before storing. This helps prevent condensation, which can affect the texture and flavor of the dish.
- Transfer the cooled mud snails in coconut gravy into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
- If you plan to consume the dish within a few days, store it in the refrigerator. It will keep well for up to 3 days.
- For longer storage, consider freezing the dish. Place the airtight container in the freezer, where it can be stored for up to 2 months.
- When ready to reheat, thaw the Siput Sedut Masak Lemak in the refrigerator overnight if frozen. This gradual thawing helps retain the dish's texture and flavor.
- Reheat the dish gently on the stove over low heat. Stir occasionally to ensure even heating and to prevent the coconut milk from curdling.
- If the gravy thickens too much during reheating, you can add a splash of coconut milk or water to achieve the desired consistency.
- Always taste the dish after reheating and adjust the seasoning if necessary. You might need to add a pinch of salt or a bit of sugar to balance the flavors.
- Avoid reheating the dish multiple times, as this can degrade the quality and safety of the mud snails. Reheat only the portion you plan to consume.
How To Reheat Leftovers
Gently reheat the mud snails in a saucepan over low heat. Stir occasionally to ensure even heating and prevent the coconut milk from curdling. This method helps maintain the dish's original flavors and textures.
Use a microwave for a quick reheat. Place the Siput Sedut Masak Lemak in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals. Stir between intervals to ensure even heating.
For a more controlled reheating, use a double boiler. Place the mud snails in the top part of the double boiler and gently heat over simmering water. This method prevents direct heat, reducing the risk of overcooking or curdling the coconut milk.
If you have a steamer, place the Siput Sedut Masak Lemak in a heatproof dish and steam for about 10-15 minutes. This method helps retain moisture and keeps the snails tender.
For a more traditional approach, reheat the dish in a clay pot over low heat. This method can enhance the flavors and give the dish a rustic touch. Stir occasionally to prevent sticking and ensure even heating.
Best Tools for Making Mud Snails in Coconut Gravy
Pot: Used to combine and simmer the coconut milk, lemongrass, bird's eye chilies, and turmeric leaf.
Stove: Provides the heat source for cooking the dish.
Wooden spoon: Used to stir the ingredients in the pot to ensure even cooking.
Knife: Essential for slicing the bird's eye chilies and bruising the lemongrass stalks.
Cutting board: Provides a safe surface for slicing and preparing the ingredients.
Measuring spoons: Used to measure the salt and sugar accurately.
Colander: Useful for draining and cleaning the mud snails thoroughly.
Serving bowl: Used to serve the finished dish hot.
How to Save Time on Making Mud Snails in Coconut Gravy
Clean the snails ahead: Clean the mud snails thoroughly in advance and store them in the fridge to save time on cooking day.
Use pre-sliced chilies: Buy pre-sliced bird's eye chilies to cut down on prep time.
Pre-measure ingredients: Measure out the coconut milk, lemongrass, turmeric leaf, salt, and sugar before you start cooking.
Simmer while prepping: Start simmering the coconut milk mixture while you finish cleaning the snails to multitask effectively.
Use a timer: Set a timer for the 20-minute cooking period to ensure the mud snails are cooked perfectly without constant checking.

Siput Sedut Masak Lemak Recipe (Mud Snails in Coconut Gravy)
Ingredients
Main Ingredients
- 500 g Mud snails
- 400 ml Coconut milk
- 2 pieces Lemongrass stalks bruised
- 5 pieces Bird's eye chilies sliced
- 1 piece Turmeric leaf torn into pieces
- 1 teaspoon Salt to taste
- 1 teaspoon Sugar to taste
Instructions
- Clean the mud snails thoroughly.
- In a pot, combine coconut milk, lemongrass, bird's eye chilies, and turmeric leaf. Bring to a simmer.
- Add the mud snails to the pot and cook for about 20 minutes until they are cooked through.
- Season with salt and sugar to taste. Serve hot.
Nutritional Value
Keywords
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