Conch is a general term for shellfish that live in tropical shallow coastal areas. Google Translate translated conch as 海螺 (hai luo) which means sea snail. However,海螺 is more commonly used to refer to whelks in Chinese recipes. The more accurate name is 响螺 (xiang luo).
Conch is a popular ingredient in Caribbean cuisine. Not surprising since conch is readily available in the coastal waters off the Caribbean islands. These usually use fresh conch meat.
The Chinese uses mostly the dried version in cooking.
The Chinese like to preserve and dry seafood items like abalone, shrimp, fish, cuttlefish, sea cucumber and etc. to preserve them. Drying and preserving make these expensive seafood ingredients keep and last longer.
Directions: Bring 1.5 litres of water to a boil. Add the pork ribs, conch slices and ginger and cook for 1.5 hours. Lower the heat. Add the coconut flesh and dried tangerine peel and cook for another 15 minutes.
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