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.