Exotic Sea Shell Food Called Marumpi

Cone shells could be one of your not choice of sea shells because of threat to poisoning which some people think so. But not to some Ilocano living in coastal areas because this is one of the best shells they want for lunch. Especially the one we call “marumpi”.

marumpi or cone shell sinigang

Marumpi is what we call to a kind of large sea snail commonly found in the sea shore of Ilocandia.  Marumpi is the local term for the shell called cone shell.  The flesh is edible as I have already tasted. As far as I know, this is not considered endangered species. 

Sea shells and snails are just common among the fishing village in our place. During low tide, common scene among the people, children and adults alike, are in the shore picking local shells like lasuit, baka-baka, and even bura and marumpi. Someone can easily pick these shells in the grassy and sandy part of the shore.

Marumpi is commonly found in the deep shore of

Longa Rosa de ajinomoto in Capsicom Oil

(This dish was cooked and served by University of Northern Philippines during Longanisa Festival 2011 of Vigan City.)

Ingredients

• 20g      green apple
• 20g      jicama fruit
• 680g    vigan longanisa
• 2 tsp    monosodium glutamate
• 2tsp     ginisa mix
• 40g      cornstarch
• 5g        onion
• 10ml    grape juice
• 12g      grape fruit
• 5g        cheese
• 10g      bell pepper
• 2tsp     butter
• 3 eggs
• Squash blossom/flower
• 1ltr       oil
• 15g      banana peel

Procedure

Note: prepare all recipes one at a time

1. Put Vigan longanisa in a bowl and all ingredients together with ajinomoto seasoning
2. After mixing, prepare the squash blossom and put inside of it
3. Deep fried and drain

Wrapper

1. Mix the cornstarch and eggs, put little by little of water and stir
2. In a heavy skillet, pour 3 grams of step 1
3. 30 second to wait to cook the wrapper

Sauce

1. Suate the onions, put the grape juice together with the grape fruit until softens.
2. Use the cornstarch as thickening agent