Ginataang Kuhol

My hubby influenced me to eat Guinataang Kuhol or Escargot/Brown snails in Coconut Milk. I eat kuhol (ilocano style)when i was young but not with gata. instead, my mom cook it with sampaloc and bagoong isda.


Ingredients:

brown snails (kuhol)
garlic head
tbsp. ginger
siling labuyo (or bird’s eye pepper)
gata or coconut milk (3 coconuts are equivalent to 2 cups of gata)
alamang (shrimp paste) if unavailable, use patis (fish sauce) or Salt
Kangkong

Procedure:
1. Wash Kuhol.
3. Break tail-end of snails (simply by tapping with a spoon).
4. Wash again and drain then set aside.
5. In a pan, sauté garlic and ginger, and alamang.
6. Pour coconut milk and bring to a boil.
7. Let simmer for about 10 minutes then add the snails.
8. Season with salt.
9. Add in the pepper last and leave for 15 more minutes.
10. Serve hot with steamed rice.