Ginataang Kuhol (Escargot, Snail)

GINATAANG KUHOL

The escargot French for snail; Catalan: caragol; Portuguese and Spanish: caracol) is a cooked land snail. Escargots are usually served as a starter in Portugal, Spain and in France, and are a typical dish in the Catalan region of Spain. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way. ^{- Wikipedia}

INGREDIENTS

• 300g kuhol (snail)
• 1 cup malunggay leaves
• 1 cup gata (coconut milk)
• 2 pcs long chili pepper 
• 1 pc hot chili pepper
• 1 medium size onion, sliced
• 3 cloves garlic, minced
• 2 tbsp ginger, sliced
• fish sauce
• ground black pepper
• cooking oil

PROCEDURE

1. On a deep pan saute ginger, garlic and onion.
2. Put-in snails and cook for 2 minutes.
3. Add in coconut milk and long chili peppers then cover the pan and cook for 15 minutes.
4. After 15 minutes add the hot chili pepper and fish sauce according to taste, mix well.
5. Cover the pan and cook for another 5 minutes.
6. After 5 minutes season with ground black pepper and add in the malunggay leaves, simmer for 2 minutes.
7. Serve hot and Enjoy!

Watch video tutorial here: