Bago-ngon is a local snail that has found its way to some popular Ilonggo cuisine. I only of three ways or dishes making use of bago-ong as the main ingredient. One is with ginata-ang tambo (bamboo shoots with coconut milk) and another is being a subak (meaty components of vegetable dishes) in laswa dishes. But the most popular bago-ngon dish is is another one with coconut milk but this time gabi (yam).
|Bago-ngon sold by the tabo in local wet markets.|
How to cook Ginata-ang Bago-ngon with Gabi
- Prepare the bago-ngon by washing it thoroughly and cutting the ends so that it can "excrete" the waste. Wash again several time then soak in water for around 30 minutes. You can ask the vendor to clean it for you if ever.
- In a pot, place 2 cups of gata (2nd extract), gabi, takway, kadyos, bat-wan and bago-ngon.Add a small amount of water if needed.
- Boil for 25-30 minutes until the gabi softens and almost "melts" into the broth.
- Season with salt
- Pour in the remaining 1 cup of gata (1st extract) and simmer for another 5 minutes.
- Remove from heat, let it cool and serve with rice.
|Same ginata-an dish but this time using "igi"|