When I went to the
market, I happened to see Bagungon.
Though I had already bought a kilo of beef for a certain menu in mind, I
had no second thought in purchasing the Bagungon. That was the first time I encountered Bagungon
in the market and I thought that it was the perfect time to actually taste it.
Bagungon is the biggest
snail of its specie. It has a cone shape
and mostly it is black in color. It is
abundant in ponds and in fresh water.
There is no elaborate
process to undergo to prepare the ginataan dish. But it is being recommended first that the
Bagungon should be placed in a container with enough water for a couple of days
in order to “clean” it. In this way, the
Bagungon will be able to release most of its body’s impurities and dirt. Some people would even feed it with bread
crumbs in order to fatten it. And the
most challenging part of the preparation is to cut the tip of the snail when it
is about time to cook it.
The gata or coconut
milk along with the Bagungon and a pinch of salt will be boiled. The moment Bagungon is nearly cooked, it is
time to add sitaw at kalabasa and if possible, green chili to add spice. After a couple of minutes, it can be seasoned
to taste.
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