Ginataang Kuhol Recipe

Slide the tip of a knife underneath the shell cover of the kuhol. Slide your knife in a circular motion to separate the snail from its shell cover, and then lift to fully remove the lid. Discard lid and repeat with remaining kuhol. Set aside.

Mix salt and water in a large basin. Add your prepared kuhol and soak overnight or for a minimum of three hours.

When ready to cook, wash each snail well under running water until no longer slimy.

In a large wok or pot on medium heat, preheat oil and saute garlic, onions, and ginger. Place kuhol and mix.

Add fish sauce and ground black pepper to the pan and cover. On high heat, let it boil for 15 minutes.

Add Igreen chilies. Mix the gata powder with three cups of water. Pour gata mixture in gradually.

Lower heat to medium heat, bring to a boil, and cover until sauce thickens and kuhol are tender, about 40 minutes. To check tenderness, use a toothpick to pull the meat from the shell and pierce meat if tender.

Add the kangkong leaves, and simmer for a minute.

Stir in more labuyo or green chilies to make it spicy before serving.