Ginata-ang Bago-ngon with Dagmay (Gabi)

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 (taro).

Here's the recipe for Ginata-ang Bago-ngon with Gabi.

Ingredients

• 1 kilo bago-ngon (one can also use igi - another kind of snail)
• 1/2 kilo gabi
• 1 bundle of takway
• 1/2 cup kadyos (optional)
• 2-3 pcs batwan (optional)
• 1 cup gata (1st extraction)
• 2 cups gata (2nd extraction)
• Salt to taste

Bago-ngon sold by the tabo in local wet markets.

How to cook Ginata-ang Bago-ngon with Gabi

1. 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.
2. 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.
   
   
3. Boil for 25-30 minutes until the gabi softens and almost "melts" into the broth.
4. Season with salt
5. Pour in the remaining 1 cup of gata (1st extract) and simmer for another 5 minutes.
6. Remove from heat, let it cool and serve with rice. 

The flavor combination of the coconut milk and the gabi plus the texture of the takway makes this dish linger in your mouth plus brings instant taste memories even if you're just looking at poctures of it.

The measurements are just guides as most of the time cooking this dish at home is a simple as throwing in the ingredients in a pan and for it to cook.

Same ginata-an dish but this time using "igi"

Another local snail also used for this recipe is called IGI. A smaller one but equally delicious. But the triple combo of the gabi, gata and takway is already heaven for me and would always bring a lot of extra rice on my plate. ENJOY!




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