1. 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.
2. In a pan, put in thin cream, add garlic, ginger, onion, andgreen pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
Ingredients
- 20-30 kuhol or snails
- 2 coconuts, grated, extract
- 1 cup thick cream (1st Extract)
- 2 cups thin cream (2nd Extract)
- 3-4 green, long pepper
- 1 med. sized onion, sliced
- 4 cloves garlic, minced
- 2 tbsp minced ginger
- 2 cups kangkong leaves & stalks
- 1 tsp vetsin
- salt to taste
No comments:
Post a Comment