"Siput Gonggong" or "Siput Tarik"

Laevistrombus canarium, commonly known as "Siput Gonggong" or "Siput Tarik" in Malaysia, is a beloved delicacy enjoyed by locals, especially along the coastal regions. These sea snails are often prepared in a delectable way, making them a sought-after treat.

The traditional Malaysian preparation of Siput Gonggong involves boiling the snails until they become tender. The meat is then extracted from the shell, revealing succulent, slightly sweet morsels. What makes this dish truly unique is the accompaniment: fermented bean curd. Known as "taucu," this fermented condiment adds a rich umami flavor to the dish, enhancing the natural sweetness of the snail meat.

The combination of tender snail meat with the pungent and savory notes of fermented bean curd creates a harmonious blend of flavors and textures. It's a dish that showcases Malaysia's culinary diversity, offering a taste that's both exotic and comforting, making Siput Gonggong a true delight for adventurous eaters and seafood enthusiasts in the country.