When getting tired of savoring lamb or tuna satay, simply try the flavorsome snail satay. This type of cuisine made from snail being synonymous with countryside dishes is widely consumed by people in the past. Snail is often processed into pepes (spiced delicacies wrapped in banana leaf) jukut ares (soup of young banana trunk) and jukut roroban (mixed with coconut milk) and in combination with raw papaya. The type of snail in use is the one found in rice fields. Snail satay has high protein content and low cholesterol. It tastes soft and chewy. Many food stalls labeled with snail satay are frequently visited by foreign travelers because it is also preferred by foreigners other than local communities and domestic travelers.
In Denpasar, the Pondok Sate located on Jalan Nangka Utara also serves various types of satay where one of which is the snail satay. The satay prepared by Komang Sugiantara is very attractive, so it often runs out before the stall is closed. One portion of snail satay comes with soup and white rice.
Preparing snail satay is not too difficult. First of all, clean the snail from mud and other dirt. Then, boil it using warm water for about 15 minutes. Take out the flesh from the shell and then clean the dirt on the back. Take only the flesh of snail. Wash again for about 5 times so it will no longer taste like mud.
The next process is mixing the snail flesh with seasoning and boils it for about 15 minutes, so it will not taste fishy. After that, take out and drain and then it is skewered with the stick prepared. Grill and add with ketchup. Once cooked, it is ready to serve with two types of seasonings, namely peanut sauce or plecing seasoning.
To give a distinctive flavor, Komang Sugiantara applied Balinese complete seasoning. Its peanut sauce is composed of peanut ingredient mixed with large chili, candlenut, garlic and palm sugar. Optionally, it can be added with small amount of salt (to taste). (BTN/015)