Ginataang Kuhol is a Filipino snail dish cooked in coconut milk wherein kangkong or spinach can be added.
30 kuhol or snails
2 cups kangkong leaves & stalks
1 cup thick cream (1st Extract)
2 cups thin cream (2nd Extract)
3-4 green pepper
1 medium onion, sliced
4 cloves garlic, minced
2 tbsp minced ginger
bagoong to taste
Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with bagoong or salt. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Serve immediately.