The Asian water monitor is a large lizard native to South and Southeast Asia. It is one of the most common monitor lizards in Asia and is among the largest reptiles in the world. The bodies of Asian water monitors are muscular, with long, powerful, laterally compressed tails. Water monitors are often defined by their dark brown or blackish coloration with yellow spots found on their underside - these yellow markings have a tendency to disappear gradually with age.
This species is also denoted by the blackish band with yellow edges extending back from each eye. These monitors have very long necks and an elongated snout. They use their powerful jaws, serrated teeth and sharp claws for both predation and defense.
Water monitors are one of the most common large lizards found in Asia. They appear throughout Sri Lanka and parts of India, the Malay Peninsula, and some of the many islands that make up Indonesia. The lizards always live near water and are amazingly fast swimmers.
On the Indonesian island of Java, restaurants and street vendors sell the water monitor, known as biawak, as a delicacy. In certain Javanese regions, traditional medicine dictates that consuming the meat boosts the immune system and the libido, and that its rendered fat can alleviate skin diseases and burns.
WATER MONITOR DISHES
STIR-FRIED WATER MONITOR
Marinate sliced water monitor with curry oil, five-spice powder, turmeric powder, sugar, MSG, salt, fish sauce, chilli, lemongrass, onion and ginger.
Prepare a hot pan with cooking oil and add purple onion, ginger and chili. Add the monitor meat in the pan with coconut water.
Add more Vietnamese curry leaves and onion and then cook until its done.
After all, top up with peanut and coriander.
GRILLED WATER MONITOR
Marinate sliced water monitor with curry oil, five-spice powder, turmeric powder, sugar, MSG, salt, fish sauce, chilli, lemongrass, onion and ginger.
Grill on charcoal.
WANNA KNOE MORE ABOUT ASIAN WATER MONITOR? Visit: http://animalia.bio/asian-water-monitor
AUTHOR: Xyria Lou C. Alcantara
Editor: Aimee D. Corre
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