🐌 Ginataang Kuhol

Seafood · Main ingredient: Snails · ⏱ 29 min · Serves 5 · ~₱230 · Best for: Dinner, Lunch

Ingredients

• 1 kg Kuhol (freshwater snails), cleaned and shells trimmed at the tip
• 2 cups Coconut milk
• 1 cup Coconut cream
• 4 cloves Garlic, minced
• 1 pc Medium onion, chopped
• 1 thumb Ginger, julienned
• 3.5 pc Pieces green finger chili
• 1 tbsp Shrimp paste (bagoong alamang), optional
• 2 tbsp Fish sauce
• 1 tbsp Cooking oil
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Clean the kuhol thoroughly by soaking in water for a few hours or overnight to purge sediment, changing water several times, then trim the pointed tip of each shell with kitchen shears or a knife to allow the flesh to be sucked out easily after cooking.
2. Heat oil in a pot and sauté garlic, onion, and ginger until fragrant.
3. Add the shrimp paste if using, and sauté briefly.
4. Pour in the coconut milk and bring to a simmer.
5. Add the cleaned kuhol and simmer for 15-20 minutes, stirring occasionally, until the snails are cooked through and infused with flavor.
6. Stir in the coconut cream and continue simmering for another 5 minutes to thicken the sauce.
7. Season with fish sauce, salt, and pepper, and add chili and vegetables if using during the last 3-4 minutes.
8. Turn off heat and serve hot with rice, eating by sucking the flesh out of the shells.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.