Ginataang Suso (Snails with Coconut Milk)

Even before we fly back home to Philippines, one special request of my husband was to eat 'Ginataang Suso'. I'm not a fan though, but what can I do, he's the boss :)

My dad ordered snails (suso) from a friend so it was already cleaned when we received it, just in time to cook for lunch. Normally, my mom will soak it in water with cover for at least couple of hours. She will then crack a small opening at the end of the snail's shell. My mom said, that small opening will help us to easily get the snail inside its shell.

This dish is exotic for some but in our province it is just a common dish. It has a very rich, creamy flavor. Yes, delicious but quite an effort to eat.

So, here are the quick procedures on how to cook Ginataang Suso with the help of my dad :) (or should I say, I helped him to cooked it :) )

Ingredients:

• 1 kilo Snails
• 2 tablespoon minced garlic
• 2 tablespoon onions - sliced
• 2 tablespoon ginger - strips
• 2 pcs green chilies
• 2 cups of water spinach (kangkong) - cleaned
• 1 cup coconut milk (first extract) "kakang gata"
• 1 cup coconut milk (second extract)
• oil
• salt

Procedure:

1. Sauté garlic, onions and ginger until slightly brown.
2. Add the snails and season with salt.
3. Pour in the coconut milk (second extract) and the chilies. Cover and let it simmer for 10 minutes or until the coconut milk becomes thick.
4. Add another coconut milk (first extract). Cover and let it simmer for another 7 minutes or until the coconut milk becomes thick and creamy.
5. Put the water spinach a minute before turning off the heat.
6. Serve and enjoy!