Coconut Shellfish Medley; Ginataang Suso at Tulya for Lunch

This morning, we went to the beach early to let Sky, my youngest, who had been sick last week, have his first bath after recovery in the sea. Our family believes that when someone is sick, as much as possible, let his/her first bath after sickness be seawater for complete recovery. We believe that seawater has a healing power.

A vendor approached us when we were at the beach and sold us shellfish. She had Bagongon or horn snail (in Filipino this is called suso) and freshwater Asian clams (in Filipino this is called tulya). We decided to buy some shells and clams from her, and she was very happy.

Photo was edited in Canva

When we arrived home before lunch, I went to the market immediately to buy some ingredients for my Coconut Shellfish Recipe. I then cleaned the clams and snails thoroughly and prepared the ingredients.

The photo collage was made using Canva. The horn snail tips were cut to facilitate easy removal of the meat inside the shell once cooked.

RECIPE: COCONUT SHELLFISH MEDLEY
Ingredients:
3 cups of horn snail or Bagongon
2 cups freshwater Asian clams
2.5 cups pure coconut milk
a dash of Monosodium Glutamate/ Vetsin
A teaspoon of salt (the clams is already salty)
3 ripe tomatoes
1 bulb onion
a piece of ginger
2 red bell peppers
a bunch of spring onions
a bunch of bok choi (pechay)
fresh chillies (optional)
2 cups water

Preparation:
First, in a casserole, I boiled 2 cups of water and the sliced ripe tomatoes.

Then, when the water started to boil, I then added the other spices: the chopped onions, ginger, the salt, and vetsin.

The collage is made in Canva. Don't mind my salt container, it's a bottle 😀

When the water with spices was boiling, I then added the freshwater clams. Clams and snails have different cooking times; if the snail is overcooked will be hard to remove from its shell.

Once clams were added to the boiling mixture, cover the casserole and wait again for the water to boil.

When the water is boiling again, uncover, and you will see the clams already open.

Add immediately the horn snail or Bagongon, the coconut milk, and put the bok choi at the top without stirring, and cover the casserole again.

The Photo Collage was made with Canva

Again, the coconut milk mixture boiled again, this time, I made sure to turn off the fire, or else my horn snail would be overcooked.

I then immediately transfer my Coconut Shellfish Medley to a bowl, ready to enjoy with hot rice.

And there, we had a full lunch. We enjoyed the recipe with its savory coconut milk sauce. I never put some chillies for the kids to enjoy them too.

If you are still with me up to this point, thank you very much. I hope you enjoy reading this recipe.

All photos and images in this blog are mine, were captured using an iPhone XS.

This @jeanieviv84 saying, have a nice day, and God is good all the time. ❤️