This Ginataang Kuhol Recipe is One of the Best Filipino Food that commonly seen in Provinces. If you grew up in the provinces, most probably eating snails is not a foreign thing for you to do. Boiled and stewed together with tomatoes and served with bagoong, or cooked in coconut milk, you are down to eat snails to the shock of others who were not so lucky to have your experience.
Snails caught in the farmlands or along the river are actually edible and with the right ingredients, one would surely enjoy this delicacy, even if the one in question was not used to eating it. In this incarnation, we will follow the Ginataang Kuhol Recipe. One that surely lends the taste of the coconut milk to the snail.
In preparing Ginataang Kuhol, it is important that you make sure that the snails are clean and the vendor’s source is also clean. If you are in the provinces, this would be easy to get from farms and rivers and if bought from the vendor, they would tell you that it did come from these places. However, in a city like Manila, be sure and that the snails you bought are actually clean or else you’ll end up buying a kilo of snails acquired from the somewhere dirty.
Ginataang Kuhol Recipe Tips
- Put the Snails on a big bowl of water for the snails to vomit out their dirt, do this for 1-3 hours.
- After which you rinse the snails, making sure that they do not have any dirt on the shells. Reserve it while sauteeing the other ingredients.
- For the coconut milk, strain the coconut shavings you bought from the market and get the resulting milk.
- On another pot, saute onion, garlic, ginger, and turmeric until everything is translucent.
- Add bagoong Ilocos and let it simmer for 3-5 minutes. Toss in the snails and pour the coconut milk.
- Stir and let it simmer for another 5 minutes. For more taste, add long green chili, salt, and pepper to taste.
- Wait for the coconut milk mixture to thicken and serve hot.
- 1-kilo kuhol, soaked in water for an hour and tail ends removed
- 2 cups, coconut milk
- 4 cloves garlic, pounded
- 3 thumb-sized ginger, crushed
- 3 pcs labuyo, chopped
- 1 pc lime
- 1 stalk lemongrass, pounded
- fish sauce, to taste
- ground pepper, to taste
- 1 cup spinach
- 1 tbsp brown sugar
- spring onions for garnish
- In a pot, cook the coconut milk, with the ginger, lemongrass, onions
andgarlic. Bring to boil, while constantly stirring. Cook for about 5-10 minutes
- Add the kuhol and season with fish sauce, ground pepper, and sugar. Cover and simmer for about 10 minutes. Add the spinach. Remove from heat.
- In another pan, melt butter and add labuyo. Wait until butter is a little brown then turn off heat and squeeze a little lime juice.
- Drizzle chili lime butter onto snails and garnish with chopped spring onions.