Yes, they call this food in some other country, "Escargot" but the Filipino version of this is "GATANG KUHOL" or Ginataang Kuhol (Snails cooked in Coconut Milk). Recently I had the chance to cook this dish because the Mother of a good friend of mine who recently had her vacation from working abroad and visited us here and she requested for this dish.
Since I was from Rizal and we really love cooking this dish, I have granted her wishes! - Off I go and cooked for her. And the result, base from their palates feedback?... - MAGNIFICO!!! With Out further due... Here is...
GATANG KOHOL RECIPE
ENJOY COOKING
Ingredients:
1 kilo of KUHOL
1 thumb-size piece of ginger, sliced thinly (not julienned)
1 head of garlic, crushed and chopped coarsely
1 onion, halved and sliced thinly
1-3 hot chili peppers
6 cups. of coconut cream
2 tbsp. of cooking oil
salt and pepper
1 kilo of KUHOL
1 thumb-size piece of ginger, sliced thinly (not julienned)
1 head of garlic, crushed and chopped coarsely
1 onion, halved and sliced thinly
1-3 hot chili peppers
6 cups. of coconut cream
2 tbsp. of cooking oil
salt and pepper
You can also use dried gabi leaves or paco, depending on how your Lola likes her Veggies
Sliced leeks for garnish
Directions:
How to:
Soak the KUHOL for several hours - We call this pasuka - This is to purge the Kohol (snail) it's dirt. Change the water frequently. I like soaking it to vinegar and corsed salt before wahing the kuhol. Tap the tip of each shell with the side of a knife. Wash several times. Drain.
Soak the KUHOL for several hours - We call this pasuka - This is to purge the Kohol (snail) it's dirt. Change the water frequently. I like soaking it to vinegar and corsed salt before wahing the kuhol. Tap the tip of each shell with the side of a knife. Wash several times. Drain.
Cooking the Dish:
- 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 (3 Cups).
- Cook uncovered over medium-high heat, stirring occassionally, until almost dry.
- Pour in the veggies (dried gabi leaves or paco)
- Pour in the remaining coconut cream (3 Cups).
- Cook uncovered over low-medium heat, stirring occassionally, until almost dry.
- Season with salt and pepper. Sprinkle sliced leeks on top before serving.
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