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Bago-ngon

This local snail is probably the most exotic food that made its way on our dinner table.
Sold by the "tumpok" at the town market, it requires simple preparation before cooking. The ends are removed using the blunt side of an all around knife. This is necessary since it is at this end that the excesses of the snail are stored (plus it makes it easier to suck out the meat). Then brush the shell to remove dirt and other dirty material that might have stick to it.
Then it's ready for cooking the way you wan it to be.Most of the time, bago-ngon goes well with coconut milk dishes just like this dagmay with gata dish or at times, tambo with saluyot.

But these bago-ngons made its way to a "gata-less" dish, a simple laswa dish with saluyot and kalabasa. (I dont know why I decided not take take pics of that.)
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