TUNGOL

Kopivosian Doh Doungosodop.

It literally means good night in Kadazan language and I specifically choose it to start my piece today because I am about to share you a something that my Dad holds close to his heart. A piece of my Dad.

My dad grew up in Sook, Penampang, in a ‘kampung’ or outskirts,  more than half of his life. Penampangites generally speaks Kadazan, Malay (with a Sabahan creole such as drops of “bahs” and “lahs” mid-sentence or to end their sentence) and some Hakka and Chinese by the melting pot of populations resettled there.

My Dad said his childhood home was surrounding by paddy fields. He said there is one dish that my late grandma used to make when he was little. On this balmy night, I would like to pay a homage to his roots and my late grandma and of course to the star of the day, ‘Tunggol’ or ‘Siput Sawah’.

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Tungol, Pomacea Canaliculata, also commonly known as channeled apple snail is considered to be in the top 100 of the “World’s Worst Invasive Alien Species“. It is a species of freshwater snail that can be found in abundance in the muddy areas of paddy fields).

Ingredients

1 pound of ‘Tungol’, in shell
2 tbs fresh ginger, peeled and smashed
14 ounce of ‘Rebung’ (bamboo shoots)

Salt (for seasoning)

Directions

1. Boil the snails first for about a quarter of an hour; then take them out of their shells (or not) , rinse them several times, clean them thoroughly.

2. Sauteed ginger and bamboo shoots.

3. Add in water and snails. Lightly season until desired taste is achieved.

4. Cook to perfection. (Fresh water mollusks can be infected with parasites, therefore, it is vital for us to cook them thoroughly)

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This recipe was provided by my professional personal chef, my Dad through a phone call. My Dad told me the recipe with such an aplomb that I thought it was an escargot dish for awhile.

While I am at it, might as well include paparazzi shot of Mum and Dad.


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What dish that has the power to literally transport you back to your childhood phase?

Kopivosian Doh Doungosodop.

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