TEMPO.CO, Jakarta - The drizzle had just fallen down from the sky when tens of people swarmed around a cart selling hot tutut (freshwater snail) stew in front of Kalijati town center, Subang, West Java.
Sinta, one of the dish’s fans, said she had been a loyal costumer to the the tutut cart owned by Iwan, since it was first arrived in the area three months ago.
“Tutut stew is best eaten on drizzling or rainy weather, it's delicacy would be exquisite,” said Sinta who, together with her four siblings, can eat up to four portions of the stew each time.
Iqbal, another tutut fan, said the chewy meat is more delectable when eaten spicy hot.
“It’s rich in flavor, so crazy!” Iqbal said, laughing.
Iwan, the vendor, said he made the stew himself with the help of his wife. The ingredients are similar to those used to make curry, without adding the coconut milk.
“Almost all of the spices are mixed up,” said Iwan, adding that the main ingredients include palm sugar, lemongrass, turmeric, salt, galangal, ginger, and cayenne pepper.
“Then, I add up the distinctive terasi (shrimp paste) of Cirebon,“ Iwan revealed his secret.
He ordered the tutut from the breeding center in Cirata Purwakarta dam.
Iwan let his costumers to have more chili sauce as they wish. One portion of Iwan’s tutut stew is sold for Rp5000.
“The customers ranging from those arrive on foot to those arrive with cars,” said Iwan proudly.
Customers are not only coming from around Kalijati, but also coming from Bandung, Jakarta and Banten. In a day, Iwan can sell up to three quintal of tutut.
NANANG SUTISNA