Fresh snails cooked in coconut milk and leafy vegetables. The snails are served in the shell and a tiny fork (or toothpick) is used to loosen the meat inside.
This is usually served as an appetizer or a snack, but it works well with hot rice.
400 gms. kuhol
10 gms. garlic
20 gms. ginger
20 gms. onion
1 tbsp. cooking oil
1 tsp. salt
½ cup gata (first extract)
½ cup gata (2nd extract)
¼ tali (bundle) kangkong or malungay
Soak kuhol in water overnight.
Clean and wash the kuhol
Sauté garlic, ginger, onions, season with salt then add in the kuhol.
Pour in the coconut milk (2nd extract first).
After a while add the first extract.
Add the kangkong leaves or malungay
Let simmer until the coconut milk is well absorbed.