Ginataang Kuhol (Escargot in Coconut Milk) Recipe

Ginataang Kuhol is consider as one of the exotic dishes in the Philippines especially in Central and Southern part of island of Luzon because of its main ingredient the Kuhol. Kuhol is a edible snails, or in French call them escargot. The said dish is typically cook in coconut milk, ginger and hot chili pepper.

Several restaurant in the country served Ginataang Kuhol as one of favorite appetizer and fingerfood with cold beer. At home typically served it with hot steamed rice during lunch.

Kuhol is also use as substitute to pork in Laing (Taro leaves with coconut milk) dish.

Good for serving: 4 - 5 persons

Ginataang Kuhol Ingredients:

1 kilo of kuhol (snail)

1 kilo of shredded coconut

1 thumb-sized piece of ginger, julienned

1 head of garlic, crushed and chopped

1 onion, halved and sliced thinly

1-3 hot chili peppers, chopped

1 tbsp. of cooking oil

salt and pepper

sliced leeks for garnish

Ginataang Kuhol Cooking Instruction:

Soak kuhol in water for 2 - 3 hours, then wash thoroughly to remove any undigested food.
Break the tails by tapping with the handle of a knife to loosen the meat from the shell. Wash again and set aside.
Extract the shredded coconut to get the pure coconut milk (gata), then set aside.
Pour about 2 cups of water on a shredded coconut then extract it again to get the coconut milk. Set aside. Take note, do not mix the pure coconut milk to none pure coconut milk.
Heat the cooking oil in a skillet or wok.
Saute the garlic and ginger until fragrant then add the sliced onion and chili pepper until transparent.
Add the drained kuhol and cook over high heat.
Add the 2 cups of none pure coconut milk. simmer until almost dry and stirring occasionally.
Pour in the pure coconut milk and season with salt and pepper.
Cook uncovered over miedium-high heat, stirring occasionally, about 3-5 minutes.
Sprinkle sliced leeks on top before serving
Serve with steamed rice during lunch or appetizer with ice cold beer.
Share and enjoy!