By PutoPinoy on Thursday, May 15, 2008
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
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.
Labels: Pasta and Noodles, Soups
By PutoPinoy on
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.
Labels: Appetizers, Chic Bites
By PutoPinoy on
Ingredients (1 person):
- 12 apple snails
- 4 ounce cooked pasta
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 tablespoon butter
- 1/2 tablespoon fresh garlic
- 1 tablespoon fresh American parsley, chopped
- 1/2 cup cream, optional
Procedure:
- Remove the snail bodies and chop the remaining feet.
- Drizzle olive oil over hot pasta and toss with salt and pepper to taste.
- In a saute pan, heat butter until it "sings" (sizzles). Add garlic, parsley and salt to taste; saute until ingredients "sweat." Add chopped apple snails and saute quickly, about 30 seconds.
- Serve immediately atop hot pasta. Makes 1 serving.
- Options: Add cream to escargot and cook 1 or 2 minutes longer; or toss the cream with hot pasta before topping with apple snail.
- For other "great, flavourful" variations, toss the hot pasta with saffron or curry powder or various herbs or spices to taste.
Labels: Pasta and Noodles
