Food, Culture & Everything in Between

‘Aninikad’ is just one of the family members of the hundreds of shellfish specie found in the Philippine shores. I was asking the vendor at Agdao Public Market here in Davao what exactly is its English name and all of the answers were ‘ambot oi’ that’s not the English name it’s a Bisayan term meaning –they don’t know.

Should anyone knows the answer, please let me know.

One tall glass of these shells, that’s the metric system of selling these at local market, is P15.00. I suggest you buy the ones that are still alive as soup is sweet.

You need;

1 whole big tomato, crushed
about 5 pcs. Green chili
2 stalks of lemon grass
2 stalks of spring onions
dash of pepper
pinch of salt
1 cup of water

All you have to do is combine them all together, simmer under low fire, just let it boil for 2-3 minutes, overcooking would make the shell meat difficult to pin out.

Let it cool for a while, start the pinning out job, the part I love doing, I normally use a big safety pin to cull out the meat …. Best eaten with bare hands and a ‘mangkok’ on the side with its soup, sip it with sound and an aaaaaaahhhh as the punctuation.

Perfect seafood goodness. See more yummy treats at Food Trip Friday.

Related posts:

1. MY TINOLANG ISDA
2. CREAM OF MUSHROOM SPAGHETTI

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