Edible snail recipe

Here’s a simple recipe for preparing edible snails (locally known as buko in some regions) in a savory coconut milk sauce:

Ingredients:

1 kg fresh edible snails (buko), cleaned

2 cups coconut milk

1 medium onion, chopped

3 cloves garlic, minced

1 thumb-sized piece of ginger, sliced

2 green chili peppers (optional, for spice)

2 tbsp fish sauce or soy sauce

1 tsp ground black pepper

1 cup spinach or malunggay (moringa) leaves (optional)

1 tbsp cooking oil

Salt to taste

Instructions:

1. Prepare the Snails:

Clean the snails thoroughly by scrubbing their shells.

Soak them in water for at least an hour to expel impurities. Rinse well.

2. Boil the Snails:

Boil the snails in water for 10 minutes. Drain and set aside.

3. Cook the Dish:

Heat the cooking oil in a pan over medium heat.

Sauté the garlic, onion, and ginger until aromatic.

Add the pre-boiled snails and stir-fry for 2-3 minutes.

Pour in the coconut milk, fish sauce (or soy sauce), and black pepper. Stir well.

Bring to a simmer and cook for 10-15 minutes, stirring occasionally to prevent curdling.

4. Add Vegetables (Optional):

Add spinach or malunggay leaves, and cook for another 2-3 minutes.

5. Finish and Serve:

Taste and adjust the seasoning with salt, if needed.

Serve hot with steamed rice.

Enjoy this creamy and flavorful buko recipe!