How to cook Ginataang Kuhol
1
Prepare safely
Use only commercially cleaned, food-safe snails. Rinse and prepare exactly as directed by the supplier.
2
Sauté the aromatics
In a wide pot, cook onion, garlic, and ginger until fragrant.
3
Add coconut milk
Pour in coconut milk and add lemongrass and fish sauce. Bring to a gentle simmer.
4
Cook thoroughly
Add snails, cover, and maintain a steady simmer for at least 20 minutes, stirring occasionally.
5
Finish and plate
Add greens and chilies; simmer 5–7 minutes until tender and slightly thickened. Arrange on a scalloped shallow plate.
Maria’s tip: Keep the coconut milk at a gentle simmer so it stays creamy.
Food safety: Never use wild or raw snails. Buy from a reputable food supplier and cook thoroughly; snails must never be eaten undercooked.