Sweet Layered Cake with Shrimp

Cakes made from rice or wheat flour is a commonplace. Have you ever heard about a cake combined with shrimp? For food enthusiasts, it must be part of their life. Cooking is not only a matter of taste and nutritious value, but it also pertains to artistic value on how it looks or is presented. Again, it involves the art of cooking and creativity to combine or make a good appearance. Good-looking food will firstly influence the sight and then drive the appetite.
One of such creative dishes is sweet layered cake topped with shrimp. It can be made from white sticky rice and sugar consisting of two layers, namely white and yellow. On top ii is added with spice of the shrimp. Head of the shrimps are cut off. Then, its flesh is inserted into the top of cake. It looks that succulent shrimp dives into the delicious cake. Only one head is required to add to the cake at the last row. Ultimately, you know definitely what happens when two delicious dishes come across. (BTN/029)

Snail in Coconut Milk Soup

Snails like golden snail in the rice field, can be a hazardous plant disease. Just imagine what becomes when a group of 100 snails devour the leaves of rice. Within one night, there will be nothing left, except for the tears of farmers. Behind its greed, it hides a succulent flesh. Golden snail and some other types as well, as a matter of fact, constitute an inexpensive and nutritious food resource.
Farmers for instance, will take the opportunity to collect some snails during their daily work before weeding his plant. It can be made into satay, steamed snail with grated coconut spice and soup with coconut milk. Assuredly, this menu can be an alternative and save their kitchen expenses.
Ingredients: 500g medium-size snails; 100ml coconut milk
Spices: 1 large chilli; 2 small chilli; 3 cloves garlic; 4 cloves shallot, 1 cm turmeric; 1 cm greater galangal; 1 cm ginger; 1 candlenut; 1 stalk lemongrass (bruised); 2 pcs salam leaves; 1 tbsp cooking oil, salt (to taste) and 500ml water.

Method:

1. Cleanse the snails thoroughly and then cut its rear shell. Cleanse once again and drain for a while.
   
2. All spices are grounded. Stir-fry until it smells fragrant. Add some water and pour the snails into the frying pan followed by lemongrass, salam leaves, salt and then stirred for few seconds. Wait it until boiling.
   
3. Add the coconut milk and stir well. Take out when it has boiled and serve while it’s still warm. To take out its flesh can employ pin, satay skewer or even by sucking it strongly. (BTN/029)