09/03/2024
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KAMAG
Foodtographer: Harry M. Galnawan
Cook: Maylanie T. Aliyas
Barangay: Buaya
Ingredients:
1 container “Kamag”
3 cups coconut milk
1 lb apple snails “taiwan”, shell removed
1 cleaned and chopped banana blossom “puku”
2 cups crabs “aggoma”
1 cup green beans “kudis”
1 cup bitter tomatoes “pappait”
1 bundle fiddlehead fern “pakpaku”
Chopped green onions’
2 thumbs ginger sliced
Chillies
1/2 teaspoon salt
Procedure:
1a. Grate the coconut using a raanke (coconut grater). Place the grated coconut flesh in a clean, airtight container. If you have crabs available, add a few to the container and let it sit for 2-3 nights. This will give it a special aroma and make it more delicious once cooked.
1b. Prepare all the ingredients. Grate another coconut and extract the milk. Next, boil the apple snails for 3 minutes to remove their shells, then clean them. Afterwards, boil the cleaned banana blossom for 5 minutes.
2.Heat the cooking oil in a pot. Once the oil is hot, add the green onions and ginger, and cook for 1-2 minutes. Pour the coconut milk, bring it to a boil, cover, and let it simmer for 10 minutes.
3.Add the apple snails and banana blossom to the pot. Stir and cook for 10 minutes. Season with salt and chillies, then stir.
4.Add the uncooked “kamag” and fresh beans. Stir and cook for another 30 minutes.
5.Remove the lid, and the bitter tomatoes and fiddlehead fern, and cook for 1-2 minutes. Take the pot off the heat and let it cool down a bit.
6.Transfer the dish to a serving bowl. Serve it as a main dish alongside warm white rice.
Share and enjoy!
