As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Ginataang Kuhol (Coconut Milk Snails)
Snails (kuhol or kohol in Tagalog) are considered to be a delicacy in the Philippines. I must admit that at first I was turned off by the thought—but after trying it out, I discovered that I liked it. I guess you could say this is the Filipino version of French escargot.
The snails are simmered in coconut milk (gata in Tagalog), which is a common ingredient in Filipino cuisine. So it's not surprising that these two ingredients were eventually combined to create this unique dish.
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- 1 pound fresh snails (kuhol), washed; available at Asian stores
- 2 1/2 cups coconut milk or coconut cream
- 2 inches ginger, julienned
- 2 teaspoons kosher salt
- Combine all ingredients in a pot and bring to a boil over medium heat.
- Lower the heat, cover, and simmer for 15 minutes, or until snails are tender.
- Add your choice of greens or any vegetable.
- For a spicy dish, add sliced chilies.
- Saute garlic and onions and add it to the pot of snails and coconut milk.
- Instead of salt, season with either fish sauce or fermented shrimp paste.