The seas surrounding the Philippine is rich in marine resources. There are plenty of aquatic species that translates into a variety of seafood that can be harvested from the deep.
The Kuhol is one of the better known seafood from our wealthy ocean. It is an edible snail that goes well with coconut milk (gata) and is popularly called the “guinataang kuhol”. Guinataang kuhol is a favorite appetizer in Filipino restaurants. It is also a popular pica-pica (fingerfood) that everybody likes to eat with cold beer as a perfect partner.
Unleash yourself to a less travelled ocean adventure! Follow the preparations below on how to make Guinataang kuhol and have yourself taken to the deepest of the oceans.
1 kilo of kuhol
1 thumb-sized piece of ginger, julienned
1 head of garlic, crushed and chopped coarsely
1 onion, halved and sliced thinly
1-3 hot chili peppers
2 c. of coconut cream
1 tbsp. of cooking oil
salt and pepper
sliced leeks for garnish
Cooking procedure :
Soak the kuhol for several hours. Change the water frequently. Tap the tip of the each shell with the side of a knife. Wash several times. Drain.
Heat the cooking oil in a skillet or wok. Saute the garlic and ginger until fragrant. Add the sliced onion and chili pepper. Cook until transparent. Add the drained kuhol and cook over high heat. The kuhol will render water. Cook until almost dry. Pour in the coconut cream. Season with salt and pepper. Cook uncovered over medium-high heat, stirring occasionally, until almost dry. Sprinkle sliced leeks on top before serving.