By PutoPinoy on Thursday, May 15, 2008 At
2:17 PM
Ingredients:
- 1 Package frozen Apple snails meat, approx 1 lb ( frozen section at most Asian markets)
- 4 Cups water
- 3 Tablespoons fresh lime juice
- 1 Tablespoon sugar
- 1 Tablespoon fish sauce
- ¼ Teaspoon salt
- 1 Yellow onion, sliced thin
- 1 large banana blossom, sliced thin, soaked in water and drained
- 1 Cup chopped fresh herbs; mint , sweet basil , and cilantro
- 2 Hot chili pepper, chopped (option)
Procedure:
- In a small pot, boiled snails with 4 cups water till snail tender.
- Pour cooked snail in to colander, drained and rinsed under cold water.Set a side.
- In a small bowl, mix lime juice with sugar, fish sauce and salt. Mix well.
- Add slices yellow onion with lime juice. Stirs well and set a side.
- In a large bowl, mix banana blossom with snails’ meat, herbs and prepared lime juice. Mix well.
- Top with chopped chili pepper before serve.
- Serve with Ginger dipping sauce.
By PutoPinoy on At
2:13 PM
Ingredients
Noodles:
- 1 Package vermicelli noodles
- 8 Cups water
Vegetables:
- ½ lb shredded Asian water spinach (ta kuong)or 4 cups shredded cabbage
- A handful mint leaves
- 1 fresh lemon, slices
- Handful of chopped fresh chili pepper(option)
The Soup Stock:
- 2 lbs Pork hocks(option)
- 1 or 2 Packages Apple snail meat( find at frozen section at most Asian market)
- 5 Cups water
- 3 Canned chicken broth
- 4 Cloves garlic, minced
- ¼ Cup minced lemon grass
- 1 Tablespoon grated Rhizome root
- 3 Sliced fresh galanga root, or frozen galanga root
- ½ Teaspoon paprika
- 2 Tablespoons roasted rice powder
- 1 Tablespoon creamy style pickle fish (pahok)
- 1 Tablespoon sugar
- 2 Tablespoons fish sauce
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 2 Stalks green onion, chopped
Procedure
The Noodles:
- Boil 6 cups water in large pot, add noodles when water is boiling.
- Cook noodles till it tender, pour noodles in to a colander and rinse under cold water. Drained and set a side.
The Vegetables:
- Mix shredded water spinach stalks or shredded cabbage with chopped mint leaves. Set a side.
The Soup Stock:
- Cleaned snails: Soaked snail in cold water, removed any shell fragments and snail’s stomach by feeling for the sand, and carefully checking each snail for sand or shell.
- The snail meat will not taste good if you bite in to sand.
- Rinses well under cold water and put it in a colander to drained.
- Boiled snail with 5 cups water for 10 minutes, removed from heat and pour snail in to a colander, rinsed and drain.
- Set a side. Note: (If prefer pork hocks with this soup, boiled pork hock till tender. Removed cooked pork hocks from water and set a side, then using the same water to cook snail meat.)
- Pour chicken broths in to a soup pot and cook till it boiled.
- Using mortal and pestles to manually pounded garlic with lemon grass, rhizome root, galanga, paprika and roasted rice powder together by hand, or grinded spices with food processor.
- Add spices, boiled apple snails and boiled pork hocks in to the boiling water, cook in medium low heat till water boiled again.
- Seasoning with pahok, sugar, fish sauce, salt and black pepper. Stirs well.
- Add green onion and simmering for half hour or more to get great flavor from spices and snail meat.
To Serve:
- Put some mix vegetables on the bottom of the bowl, add some noodles on top the vegetables.
- Pour some soup stock with some snail meat(and pork hock) on top the noodles.
- Serve immediately with lemon wedge and chopped hot chili pepper.
By PutoPinoy on At
2:11 PM
Ingredients:
- 1 lb Frozen Apple snail meats
- 4 Cloves garlic, minced
- ¼ Cup fresh or frozen minced lemon grass
- 2 Kaffir lime leaves
- ½ Tablespoon grated fresh or frozen Rhizome root
- 2 Tablespoons vegetable oil
- ½ Cup un-cooked Jasmine rice
- 3 Cups taro root (already peeled and cut cubes)
- 7 Cups water
- ½ lb Basa, catfish or snakehead fish fillet, cut chunks bite sizes
- 1 Cube Maggi chicken bouillons (option)
- 4 Stalks Asian rhubarb (taro stalk), peeled and sliced
- 1 Teaspoon salt
- 1 Tablespoon sugar
- ½ Teaspoon Paprika
- 2 Tablespoons fish sauce
- 2 Stalks green onion, chopped
- Black pepper
Procedure:
- Cleaned snails: Soaked snail in cold water, removed any shell fragments and snail’s stomach by feeling for the sand, and carefully checking each snail for sand or shell. The snail meat will not taste good if you bite in to sand. Rinses well under cold water and put it in a colander to drained. Set it a side.
- In a blender, mix garlic with lemon grass, lime leaves and Rhizome root. Blended well. Or you can manually pounded herbs by using mortal and pestles. When done set a side.
- Heat up a large soup pot. When it hot and oil and rice, sauté rice till golden brown.
- Put mixed herbs, taro root and snail in with rice. Stirs well.
- Add water, fish and chicken bouillon, and cook till rice tender.
- Add taro stalks. Stirs well.
- Seasoning with salt, sugar, paprika and fish sauce and green onion.
- Sprinkles black pepper before serve.
- Serve hot.
By PutoPinoy on At
2:09 PM
Ingredients (6 persons):
- 2 cups of chopped apple snails
- 1 tablespoon grated onion
- 1 tablespoon lemon juice
- 1 teaspoon pepper
- 2 teaspoons tomato sauce
- 1 teaspoon chopped parsley
- 1 cup frying oil
- 1 cup enriched flour
- 1 teaspoon salt
- 2 eggs
- 1 cup fine breadcrumbs
- 4 pounds butter
Procedure:
- Cook the apple snails in a covered skillet for 30 minutes or until the meat softens, using 1 tablespoon frying oil with onion, tomato sauce, pepper and lemon added.
- Melt 4 pounds of butter and blend with the flour and salt.
- Gradually stir in milk and cook until the mixture thickens.
- Cook over low heat for 5 minutes and cool.
- Stir the in the apple snails and parsley until completely mixed.
- Mould the mixture into croquette form and dip in breadcrumbs, then in beaten eggs and again in breadcrumbs.
- Fry in hot oil until brown.
By PutoPinoy on At
2:08 PM
Ingredients (6 persons):
- 2 cups of chopped apple snails
- 1 tablespoon lemon
- 2 teaspoons pepper
- 2 cups tomato sauce
- 1 cup water
- 1 teaspoon salt
- 6 cloves garlic
- 2 teaspoons oregano
- 1 cup white wine
- 1 sliced onion
- 2 tablespoons olive oil
Procedure:
- Simmer the apple snails in an uncovered skillet in olive oil with the garlic, lemon, oregano, pepper, salt, sweet pepper and tomato sauce. Add the white wine, water and sliced onion.
- Cover the skillet and cook for 20 minutes.
- Serve with rice or potatoes.