"From Low Tide to Table: Discovering Pandan’s Ginataang Kinhason"

Pandan, my hometown located along the coastlines of the northern part of Antique, is more known for its breathtaking sceneries but is also a haven to many traditional local cuisines. Example of that is the well-known Ginataang Kinhason, a well-loved Pinoy meal from fresh seashells (known as kinhason) cooked in creamy coconut milk. It is a dish that charmingly embodies the way this region bridges land with sea.

The taste of Ginataang Kinhason, is in its simplicity. The shellfish that are freshly harvested in the town rich marine water at barangay of Mag-aba and Tingib. I remember when I was a kid, we used to walk up and down the beach searching for seashells during low tide, as tide pulled back, laying bare all the seashells placed there through sifting the seaweed and sand pulling out shells in all shapes, sizes and colors, and for us finding and collecting kinhason is a source of food for as and income as well.

Ginataang Kinhason (Seashells in Coconut Milk) Recipe, from Pandan Antique is a simple yet rich dish made of seashells and coconut milk cooked with local flavors First, fresh kinhason (seashells) are cleaned thoroughly to remove any sand or dirt. Then, we throw garlic, onions, and ginger in some oil in a pan until they are cheap. Cleaned seashells are then placed to it and then finally, coconut milk (gata), which produces its rich creamy texture. Which is then brought to a simmer cooking the seashells and letting it absorb some of that flavorful coconut milk. When the shells pop open, they are salt and peppered generously with maybe some chilly salt hit at the end for heat. An excellent complement to a plate of rice, — showcasing the freshest harvest of the sea, and a taste of Pandan coastal cuisine.

Ginataang Kinhason is a dish that goes beyond being just food — it tells of Pandan’s kinship with the sea. The dish is best had piping hot with a steamed rice on the side, where the flavor profile from the freshly picked living seashells will just melt in your mouth with its rich creamy taste and slight brininess alongside the sweet juiciness and warm of coconut

milk and ginger. Every spoonful is meant to evoke the heart, soul and belly of coastal Pandan -- childhood homes; homegrown harvests; and a mother's brand of loving with every dumplings and rice bowl. A dish that represents the soul of this gorgeous little town from tide to table.

References

1. Alvina, R. “The Flavors of Antique: Coastal Cuisine and Local Dishes.” Philippine Culinary Heritage Journal, 2021.

2. Fernandez, D. "Coconut Milk in Filipino Cuisine: A Coastal Tradition." Food and Culture in the Philippines, 2019.

3. https://www.bing.com/search?pc=OA1&q=Cooking%20Ginataang%20Kinhason%20%28seashells%29%20in%20Pandan%2C%20Antique%20process%20and%20ingredients

4.https://peakd.com/hive-120586/@yzamazing/whats-for-lunch-spicy-ginataang-busikad-or-cookwithyza-or-lent-edition