Ginataang Suso' (Snail)

It's been almost 20 years since the time I ate Ginataang Suso' (Snails cooked in Coconut Milk).

I never tried to cook this kind of exotic food so I asked my Aunt to cook it for me since she's really good with food that cooked with coconut milk.

If you'd like to try this great tasting dish, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 Kilo of Snail (Suso)

* 1 kilo of shredded coconut

* 1/2 clove of Garlic

* 1 big Onion sliced

* 2 Tbsp. of Ginger strips

* 2 Tbsp. of Shrimp Paste

* 1 medium sized Green Papaya

* Moringa or Malunggay Leaves

* 2 Tbsp. of Fish Sauce or according to your taste.

* Hot chilli

Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.

2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.

3. When boiling pour the snails and boil again.

4. Next step is to add the papaya and moringa/malunggay leaves,

5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

And if you find this recipe interesting, please register to our feeds! Click here!

Ginataang Monggo

Ginataang Monggo is called in Pampangga as "Lelut Balatung". I really don't know where is this delicacy originated from but all I can say it's one of the famous Merienda in the Philippines.

If you'd like to have a great tasting merienda, follow the instructions below:

Ingredients and cooking procedure after the jump.

Ingredients:

* 1 kilo of malagkit rice (Lacatan)

* 1 kilo of shredded coconut

* 1/2 kilo of monggo or beans (green monggo was used in this recipe)

* 3/4 kilo of white sugar.

Cooking procedure:

1. Roast the monggo on a pan, when roasted crushed the monggo using a bottle and set aside.

2. Add 1 cup of water to the shredded coconut to make 1 cup of coconut creme. This creme is for the toppings of the ginataan. Set aside.

3. Use the shredded coconut again for the 2nd squeezed, add 1 liter of water to make the coconut milk then set aside.

4. To cook the ginataan, mix the rice, roasted monggo and the 1 liter coconut milk on a caserole and stir it occassionaly.

5. When it's almost done, add the 3/4 kilo of sugar and stir. The quantity of sugar will depend on your taste, put more or less.

6. When it's done, don't forget to put the creme on top of the ginataan when you serve it.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

And if you find this recipe interesting, please register to our feeds! Click here!