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Ginataang Kuhol
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Ginataang Kuhol (Snails in Coconut Milk)

Ginataang Kuhol is a traditional Filipino dish of tender river snails simmered in creamy coconut milk, infused with aromatic spices, and a hint of chili for a mildly spicy kick.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Shellfish Recipe
Cuisine: Filipino
Keyword: ginataang kuhol, golden snail
Servings: 8 servings
Calories: 243kcal
Author: Manny

Ingredients

  • 3 kilos kuhol golden apple snails
  • 1 thumb-size fresh ginger chopped
  • 5 cups coconut milk
  • 1 cup onions chopped
  • 2 cups coconut cream
  • 2 pcs finger pepper siling haba
  • 1/2 cup bagoong alamang
  • 1 thumb-size fresh turmeric luyang dilaw, chopped
  • 2 cloves garlic cnopped
  • 3 pcs hot chilis for spicy hot ginataang kuhol

Instructions

How to cook Ginataang Kuhol

  • Wash and scrub river snails thoroughly.
  • Saute garlic until golden brown then add ginger, turmeric, onions and cook until mushy.
  • Add in bagoong and cook. Wait until all are well-blended.
  • Add kuhol and coconut milk. Cover pan tightly and cook over low heat.
  • When kuhol is tender, pour coconut cream and continue cooking.
  • Drop in finger pepper. If you prefer hot, add in chilis.
  • Wait for the sauce to thicken and oil comes to the surface.
  • Add water in case the mixture dries out.
  • Continue cooking until kuhol is tender. Serve hot.

Notes

Cooking Tips:

Give the Snails Proper Purging

Place it in clean water for at least four hours before cooking or overnight if possible. This process allows you to remove all the dirt particles and other impurities from the snails so that when the dish is cooked, the texture would not have any gritty feeling to it. Adding a pinch of salt or vinegar in the water accelerates the process and makes the snails cleaner.

Use Freshly Squeezed Coconut Milk

Freshly squeezed coconut milk is way more dense and rich compared to the ready-to-use ones sold in stores. That true flavor and high consistency are something great to pair with earthy-tasting snails. If you use canned coconut milk, you may add a wee bit of cornstarch to thicken it or let the sauce simmer a bit longer.

Snails Must be Fresh and Odor-Free

One should select snails that don't have a bad smell since this could be an indicator they're not fresh or came from dirty regions. The snail should have intact shells and those that are moving or active, which will ensure the dish has a clean flavor without any different tastes.