Kinilaw na Saang

Method

1. Scrub and rinse the saang shells, then cook them in gently boiling water until the meat releases and is fully opaque.
2. Remove the meat, trim any tough or dark digestive parts, and slice into thin bite-size pieces.
3. Cool the cooked shellfish quickly and keep it refrigerated while preparing the dressing.
4. Mix vinegar, calamansi, ginger, onion, chili, salt, and sugar if using until the salt dissolves.
5. Add cucumber or green mango if using, then fold in the chilled saang meat.
6. Rest under refrigeration for 8–10 minutes—long enough to season the shellfish without toughening it.
7. Taste and adjust acidity, salt, and chili in small additions.
8. Serve cold with rice or as pulutan, and return leftovers to the refrigerator immediately.