Ginataan Nga Ugbos Sang Balinghoy na May Banag

Method

1. Use a labelled cassava-leaf product that has already been processed and fully cooked for food use. Follow any required heating directions, then drain. This recipe does not provide a detoxification method for raw leaves.
2. Clean the farmed snails according to the supplier’s directions, then parboil and remove the edible meat if preferred.
3. In a fresh pot, simmer coconut milk with onion, garlic, ginger, fish sauce, and green chilies until aromatic.
4. Add the drained, fully cooked cassava leaves and simmer uncovered in the coconut milk for about 20 minutes, stirring occasionally.
5. Add the prepared snail meat and continue simmering until both leaves and snails are fully cooked and tender.
6. Stir in coconut cream and optional hot chilies and reduce until the sauce coats the leaves.
7. Taste only when fully cooked, adjust fish sauce, and serve hot with rice.