Cara Memasak Keong Sawah Agar Tidak Amis

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Hello Sohib EditorOnline, in this article, we will discuss how to cook freshwater snails without making them taste fishy. Keong sawah is a popular dish in Indonesia and some other countries in Southeast Asia. However, many people avoid cooking it because of its strong smell and taste. By following our tips and tricks, you can enjoy delicious and healthy keong sawah without any unpleasant aroma or flavor.

What are Keong Sawah?

Keong sawah, also known as freshwater snails, are a type of mollusk that live in ponds, streams, and other freshwater habitats. They are an excellent source of protein, vitamins, and minerals, and are consumed by many people in Indonesia, Vietnam, Thailand, and other countries in the region. However, keong sawah are notorious for their fishy smell and taste, which can be off-putting to some people.

If you want to enjoy keong sawah, you need to know how to prepare them properly to get rid of the fishy odor and flavor. In the following sections, we will show you step by step how to cook keong sawah without making them taste bad.

Choosing and Cleaning the Keong Sawah

The first step in cooking keong sawah is to choose fresh and healthy ones. Look for keong sawah that are alive and active, with intact shells and no cracks or holes. Avoid ones that are already dead, as they may harbor harmful bacteria and toxins that can cause food poisoning.

Once you have chosen your keong sawah, it’s time to clean them thoroughly. Start by washing them in cold running water to remove any dirt and debris. Then, soak them in clean water for a few hours to help them expel any impurities and mud from their bodies. Change the water several times during the soaking process to ensure that the keong sawah are clean and safe to eat.

After soaking, rinse the keong sawah under running water again, and use a brush or cloth to scrub their shells and remove any remaining dirt and slime. Pay special attention to the mouth and head of the keong sawah, as these areas tend to harbor the most bacteria and odor. Discard any keong sawah that have a foul smell or liquid coming out of their shells.

Preparing and Cooking the Keong Sawah

Now that your keong sawah are clean and ready to cook, it’s time to prepare them for the dish. You can cook keong sawah in many ways, but the most common method is to stir-fry them with garlic, chili, and other spices. Here’s a simple recipe that you can try at home:

Directions:

1. Heat the oil in a wok or frying pan over high heat.
2. Add the garlic and chili, and stir-fry for 1-2 minutes until fragrant.
3. Add the keong sawah, and stir-fry for 3-5 minutes until they turn pink and opaque.
4. Add the soy sauce and oyster sauce, and stir-fry for another 1-2 minutes until the sauce is evenly distributed.
5. Garnish with chopped green onion, and serve hot with steamed rice.

This recipe is easy to make and takes only a few minutes to cook. However, the key to making delicious keong sawah is to use fresh and clean ones, and to cook them quickly over high heat to preserve their flavor and texture. You can also add other ingredients such as ginger, lemongrass, and tomatoes to create a more complex and flavorful dish.

Tips and Tricks for Cooking Keong Sawah

Here are some additional tips and tricks that you can use to cook keong sawah like a pro:

1. Use a small amount of salt

Adding too much salt can make the keong sawah taste even more fishy. Use a small amount of salt, or skip it altogether if you prefer.

2. Blanch them in hot water

Blanching the keong sawah in hot water for a few seconds before cooking can help remove the slime and reduce the fishy smell.

3. Marinate them in vinegar or lime juice

Marinating the keong sawah in vinegar or lime juice for a few hours before cooking can help neutralize the odor and give them a tangy flavor.

4. Store them in a cool and dry place

If you cannot cook the keong sawah immediately after buying them, store them in a cool and dry place, such as a refrigerator or a well-ventilated room. Do not leave them in direct sunlight or in a closed container, as this can cause them to spoil quickly.

5. Serve them with a dipping sauce

You can serve keong sawah with a dipping sauce made of soy sauce, vinegar, garlic, and chili. This can help enhance the flavor and cut through the fishy taste.

Conclusion

Cooking keong sawah can be a challenge, but with the right techniques and ingredients, you can turn them into a delicious and healthy dish. Remember to choose fresh and clean keong sawah, and to cook them quickly over high heat with garlic, chili, and other spices. You can also use our tips and tricks to enhance the flavor and reduce the fishy odor. We hope that this article has been helpful for you, and wish you success in your keong sawah cooking endeavors.

Cara Memasak Keong Sawah Agar Tidak Amis