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!

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Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk)

Another authentic Pinoy favorite is Ginataang Bilo-bilo. It is mainly composed of saging na saba, sweet potatoes, jack fruit, tapioca pearls, rice balls and of course coconut milk. For some, they even add ube (purple yam) to add color and flavor as well.

I remember this dessert pleasing my childhood years. My grandmother will prepare the ingredients while my cousins, aunts and I were all busy making the rice balls and putting it on top of a banana leaf. As I grew up on a neighborhood with my relatives, such preparation of native dessert is part of our bonding experience.

Well, here is how I cooked my version of Ginataang Bilo-bilo.

Ingredients:

• 2 Cans Coconut Milk
• 1 1/2 Cup Water
• 2 Cups Glutinous Rice Flour mixed with 3/4 Cup water (to make rice balls)
• 1 cup Cooked Tapioca Pearls (sago)
• 1 Large Sweet Potato - Cubed
• 3 Large Banana (Saba) - Cubed
• 1 Cup Jackfruit - Strips 
• 1 cup sugar 

Procedure:

1. Prepare the rice balls. Combine glutinous rice and water until a dough is formed. Take about 1 teaspoon of the dough and shape it into a ball. Set aside.
2. In a large pot, put 1 can of coconut milk and water. Stir occasionally until it boils.
3. Put in the rice balls. 
4. When the rice balls starts to float, add the sweet potatoes and cook until half-cooked.
5. Add saba bananas and continue cooking for 5 minutes.
6. Add the jackfruit, 1 can of coconut milk, tapioca pearls and sugar.
7. Cook for 5 minutes until the sauce is slightly thick. 
8. Serve and enjoy! 

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