Ginataang Kuhol (Snails in Coconut Milk)
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 3 kilos kuhol (golden apple snails)
  • 1 thumb-size fresh ginger, chopped
  • 5 cups coconut milk
  • 1 cup onions, chopped
  • 2 cups coconut cream
  • 1 to 2 pcs finger pepper (siling haba)
  • ⅓ to ½ cup bagoong alamang
  • 1 thumb-size fresh turmeric (luyang dilaw), chopped
  • 2 cloves garlic, cnopped
  • 1 to 5 pcs hot chilis for spicy hot ginataang kuhol
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How to cook Ginataang Kuhol
  1. Wash and scrub river snails thoroughly.
  2. Saute garlic until golden brown then add ginger, turmeric, onions and cook until mushy.
  3. Add in bagoong and cook. Wait until all are well-blended.
  4. Add kuhol and coconut milk. Cover pan tightly and cook over low heat.
  5. When kuhol is tender, pour coconut cream and continue cooking.
  6. Drop in finger pepper. If you prefer hot, add in chilis.
  7. Wait for the sauce to thicken and oil comes to the surface.
  8. Add water in case the mixture dries out.
  9. Continue cooking until kuhol is tender. Serve hot.
Recipe by Panlasang Pinoy Meat Recipes at