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Posted

I was not aware that Chinese ate water monitors, but then the Cantonese will eat anything.

I thought it was snake

It is probably a goana to you , you know ..bush tucka.

Posted

"After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender."

Posted

Varanus salvator, or the Asian water monitor, is not protected.

I slow cooked it and the meat was pretty tender, although a bit coarse. It had a good flavor, something between dog and wild boar. I picked pieces with mostly no bones, but like rat, there are lots of little bones in many parts. The skinning part you see on videos I would forego. There is some thin layer of fat under the skin and it protects the meat; the skin pretty much falls off in the boiling process.

Posted

Not sure the current staus but it was listed as protected in the past, not that it means anything to the locals, I often see protected turtles, some criticly endangered for sale in markets.

Posted

Not sure which worries me most, the water lizard or the fact that you compared it to dog & rat meat. Then again is that really BBQ chicken somchai street vendor sells me?

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