taklong



taklong – (ták-long; Capizeño snail) [n.] forest snail. 

a.k.a. takrong in Capizeño

A species of big-sized snail found in the woods or forested areas in Capiz and nearby provinces, mostly in moist places such as near a river or water falls. It lives on trees as this snail would eat the leaves of trees and other plants. 
It is seen crawling under the foliage and branches of trees and leaves of other plants, carrying on its back a dark brown coiling shell. 


It looks like kurakol (plant snail) or big-sized kuhol (escargot). As food, the taklong is collected and boiled in water to make it easy in pulling out its meat from its coiling shell. When boiled, the meat in the shell is pried out with a fork or pin.



Then the meat is cooked further into barbekyung taklong (forest snail barbecue) by marinading it in barbecue sauce then skewered on stick and grilled, or made into guinataang taklong (forest snail in coconut milk), guinisang taklong (sautéed forest snail) or adobong taklong (pickled forest snail). When cooked, it is gummy and tastes like chicken gizzard. 




Personal note

This one is different from kuhol. Its tastes bitter and chewy. In my case, I turned squeamish and had a thorough exercise with my jaw masticating the dish. It takes a good combination of spices and seasonings to make it at least enticing. Its bitterness is definitely due to its diet on forest green leaves.

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