“Siput” in Malaysia generally refers to various types of edible snails or shellfish. The term is quite broad and can encompass different species of snails or mollusks depending on the context. These snails are often collected from freshwater sources, mangroves, or coastal areas.

In Malaysian cuisine, siput can be prepared in various ways. One popular dish is “Siput Sedut Masak Lemak,” where the snails are cooked in a coconut milk-based curry with herbs and spices. Another common preparation is to stir-fry or boil the snails, making them a flavorful and unique addition to local dishes.

It’s worth noting that there are different species of siput, and the specific culinary preparations can vary based on regional preferences and traditions. The term “siput” might also be used in reference to different types of sea snails or land snails depending on the local context.