Suso ginataang, or snails cooked in coconut milk, is an exotic food that will be surprisingly delicious. Just like anything else that is cooked with coconut milk, you will enjoy the rich flavor of this unique recipe. For the adventurous palate, you can try this dish and you will surely agree that the flavor is extremely rich.
Ingredients:
- 1 kilo of snail (suso)
- 1 medium green papaya
- 1 large onion (sliced)
- 1/2 clove of garlic
- 2 tablespoons ginger strips
- 1 kilo of grated coconut
- malunggay (moringa) leaves
- spicy chile
- 2 tablespoons of fish sauce
- 2 tablespoons shrimp paste
Cooking procedure:
- When extracting coconut milk, place the shredded coconut in a mixing bowl and pour in 2 cups of water. Squeeze the milk out of the mixture and use a strainer or clean cloth to separate the liquid from the shredded coconut.
- Place the coconut milk in a saucepan along with the fish sauce, shrimp paste, onion, ginger, and garlic. Adjust heat to medium until liquid boils.
- Stop in the snails and bring to a boil once more.
- Add papaya and malunggay leaves. You can also add some chopped hot chili peppers if you want a spicy flavor. Don’t overcook the papaya.
Tips:
- You can substitute fresh coconut for canned coconut milk or coconut powder. However, you must remember that fresh will always give the best results.
- To get the contents of the snail out of the shell, you can use a fork or toothpick.
