Aom Hoy
(Freshwater Snail
Curry)
Ingredients
Freshwater
snails 2 cups
Water 2 cups
Piper Samentosum (chaphlū) 1 cup
Soaked sticky rice 2 table spoons
Dried chilli 10
Red shallot 1 head
Lemon grass 1 head
Fish sauce 1 table spoon
Fermented fish sauce 2 ladles
Instruction
1. Soak sticky rice in water for
20 minutes, to make “Khao Buar” for the curry paste, then take it aside.
2. Clean
the nail, chop out the volute of the snail but be careful not too much and make
it too wide.
3. Chop
the lemon grass, and red shallot,then put in a mortar and pound.
4. Add
chili and Piper
Samentosum in the mortar, and continue pounding all the herbs together.
5. Drain water from sticky rice,
the grains should absorb water well.
6. Add the sticky rice into the
mortar and pound until the ingredient become a paste, and stick together.
7. Put 2 cups of water in a pot,
add the paste and stir well until the paste dissolved.
8. Heat the pot until the water
is boil, then add snail, fermented fish sauce, and fish sauce.
9. Wait for the snail to be
cooked. If the snail’s lid is opened, that means it is cooked.
10. Serve in a bowl with steamed
sticky rice.
11. Traditionally people eat Aom
Hoy by suck the snail out of its shall. But this way is difficult for many
people, so tooth picks may be needed to serve a long with the food to plunge
out the snail from it shell.
Tip
Fresh water
snail should be soaked in a clean water overnight before cook. Rub and clean
the snail is a must.
Benefit of Aom Hoy
The lemon
grass in this recipe has a carminative
property, so it is good for people who suffering from gassy stomach . It helps
to increase the appetite too. Moreover, it also heal the
symptoms relate to urinary tract as well. Vitamin C and beta carotene are found
highly in Piper Samentosum.
Demonstration Video
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