Siput Laut Lemak Pedas dengan Daun Selasih

Spicy Coconut Tiger Clams (or Whelks) with Wild Basil

On Brani, siput (clam) were foraged at low tide by women and children who knew the tides like prayer rhythms. The shells were tossed into boiling coconut milk with chili and jungle herbs—no recipe, just instinct. This dish modernises that memory into something bold, elegant, and unforgettable.

“Bukan semua siput boleh makan. Tapi kalau kau tahu pilih, itu rezeki yang paling manis.”

—Hajjah Khadijah, Pulau Brani storyteller

Ingredients (Serves 2–4)

• 800g tiger clams or whelks (cleaned, parboiled, and scrubbed)

• 2 cups coconut milk

• 3 stalks lemongrass (bruised)

• 4 kaffir lime leaves (torn)

• 2-inch galangal

• 1 torch ginger bud (halved lengthwise)

• 1 tsp turmeric powder

• 2 tbsp sambal belacan or sambal tempoyak

• 2 red chillies, sliced

• 1 small bunch daun selasih (local wild basil or Thai basil)

• Salt and lime juice to taste

Instructions

1. In a pot, combine coconut milk, lemongrass, galangal, turmeric, lime leaves, and bunga kantan. Simmer gently for 5–7 minutes to infuse.

2. Add sambal and sliced chilies. Stir well to integrate the heat into the lemak base.

3. Add clams or whelks and simmer until just tender (approx. 8–10 min). Do not overcook.

4. Fold in daun selasih at the end for brightness.

5. Taste and balance with salt and lime juice.

Sambal Pairing

• Sambal Tempoyak Pedas (fermented durian + chili)

• Sambal Hijau for cooling heat