Sikad sikad (jumping shells)

Sikad-Sikad is a seashell also known as jumping shells, for it uses its foot to jump out the sand. This type of shell is abundant in Palawan and in other provinces, but is also seasonal.

Sikad sikad simmered in coconut milk is my favorite viand. Below is the simplest way of cooking it.

Be sure to set aside the shells first, to let it excrete dirt

Wash the snails well, and add them, still in their shells, to a large saucepan of boiling water; cook for 10 - 15 minutes.

Rinse very throughly afterward under cold running water. Spread out to dry on clean cloths.
Place the snails in a flameproof casserole containing water, olive oil, whole peeled garlic cloves and washed malunggay leaves, 
Simmer for 15 minutes over moderate heat. Add salt and ginger.
Add coconut cream. Lower heat. Do not stir.

Simmer for 5 more minutes.

Halfway through cooking, season to taste with salt and pepper.

Serve the gift from the ocean and taste it's sweet meat even more sweetened by the coconut milk.