From the recipe collection
Ginat-ang Bagongon kag Dagmay
Farmed edible bagongon snails and thoroughly cooked dagmay or taro leaves simmered in coconut milk with ginger, lemongrass, and chili.
- Prep time
- 45 min
- Cook time
- 1 hr
- Yield
- 5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the farmed snails repeatedly under running water, scrub the shells, and boil in fresh water for 10 minutes; drain and rinse again.
- Heat the oil in a heavy pot and sauté onion, garlic, ginger and lemongrass until fragrant.
- Add coconut milk, water, and fish sauce and bring only to a gentle simmer.
- Add prepared taro leaves and simmer without vigorous stirring for 25 minutes.
- Add the blanched snails and chilies and cook another 15–20 minutes until the leaves are fully tender and the snails are hot throughout.
- Stir in coconut cream and reduce gently until the sauce coats a spoon.
- Taste the sauce, adjust seasoning, and serve with rice.