Saturday, November 9, 2013

Ginataang Kuhol

Ginataang Kuhol

Instructions

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