Publisher Profile

Ginataang Kuhol Recipe


3 kilos kuhol (snail)
1 thumb-size fresh ginger, chopped
5 cups coconut milk
1 cup onions, chopped
2 cups coconut cream
1 to 2 pcs finger pepper (Jalapena)
1/3 to 1/2 cup bagoong alamang
1 thumb-size fresh turmeric (luyang di law), chopped
2 cloves garlic, cnopped
1 to 5 pcs hot chilis for spicy hot escargot


How to cook Escargot

  • Wash and scrub river snails thoroughly.
  • Saute garlic until golden brown then add ginger, turmeric, onions and cook until mushy.
  • Add in bagoong and cook. Wait until all are well-blended.
  • Add kuhol and coconut milk. Cover pan tightly and cook over low heat.
  • When kuhol is tender, pour coconut cream and continue cooking.
  • Drop in finger pepper. If you prefer hot, add in chilis.
  • Wait for the sauce to thicken and oil comes to the surface.
  • Add water in case the mixture dries out.
  • Continue cooking until kuhol is tender. Serve hot.

Ginataang Kuhol

< See More Shellfish Recipes

You can leave a response, or trackback from your own site.

Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Leave a Reply

Anti-Spam Quiz: