Hi @foodiesbeehive! here I am again, excited to share another delicious dish straight from our kitchen. Today, i cooked ginataang suso (snails in coconut milk) a dish that some people consider exotic but for us, it is a flavorful and comforting meal that brings back a lot of memories. This was our lunch for today, and let me tell you, it was absolutely delicious!
Ginataang suso is a popular Filipino dish especially in the provinces where fresh snails can be gathered near rice fields or rivers. Before cooking, we make sure the snails are properly cleaned soaked and purged so the taste is fresh and clean. It might look unusual to others, but once you try it, you will understand why many Filipinos love it! The best part of this dish is the rich coconut milk which makes the sauce creamy and savory. i also added garlic onion ginger a bit of chili for a spicy kick, and some leafy vegetables to balance the flavor.
Cooking it was enjoyable because the aroma of the gata (coconut milk) filled the whole kitchen.as it simmered the sauce became thick and flavorful coating every snail perfectly. When it was finally ready, we paired it with hot steamed rice simple but the perfect combination! Every bite was full of creamy slightly spicy goodness and we ended up eating a lot more rice than usual because the sauce was so tasty.
For some people, eating snails might sound strange or “too exotic,” but for us, this dish is part of our culture. It reminds us of family gatherings, fresh ingredients from nature, and the creativity of Filipino cooking. Dishes like this show how we can turn something simple into something really special.
What I love most about ginataang suso is that it’s not only delicious but also fun to eat you have to suck out the meat from the shell, so it becomes a shared dining experience full of laughter and conversation. It’s messy but in the best way!
Overall, today’s lunch was not just about the food but also about enjoying a traditional recipe that connects us to our roots. I’m glad we prepared this dish, and I’m happy to share it with all of you. If you have never tried ginataang suso before do not be afraid give it a chance! You might discover a new favorite. Until my next food adventure, happy eating everyone!
🌿 INGREDIENTS:
1 kilo suso (fresh snails)
2 cups coconut milk (gata)
1 small piece ginger (luya), sliced
3 cloves garlic, minced
1 medium onion, chopped
1–2 pcs green or red chili (optional, for spice)
1 tbsp fish sauce (patis) or to taste
Salt and pepper to taste
1 bunch kangkong leaves / malunggay / pechay (choose any vegetable)
1–2 tbsp cooking oil
Water (for cleaning and boiling)
🌿 HOW TO CLEAN THE SNAILS:
- Wash snails well to remove mud.
- Soak in water with salt for at least 1 hour to purge dirt.
- Rinse several times until water becomes clear.
- Optional: Crack or cut the tail end of the shell so the sauce enters and meat is easier to suck out.
🌿 COOKING PROCEDURE:
1️⃣ Pre-boil the snails (optional but recommended)
Boil snails in water for 5 minutes to remove smell.
Drain and set aside.
2️⃣ Sauté the aromatics
Heat oil in a pan.
Sauté onion, garlic, and ginger until fragrant.
3️⃣ Add the snails
Put the cleaned snails into the pan.
Stir for 1–2 minutes.
Add fish sauce or salt to season.
4️⃣ Pour the coconut milk
Add the coconut milk (gata).
Stir gently and let it simmer on low heat.
Do NOT boil too hard to prevent curdling.
5️⃣ Add chili and vegetables
Add chili for spice (optional).
Add your chosen leafy vegetables (kangkong, malunggay, or pechay).
Continue simmering until the sauce becomes slightly thick and creamy.
6️⃣ Taste and adjust
Season with salt and pepper as needed.
7️⃣ Serve hot!
Perfect with steamed rice! Happy eating 👌😋
