When we were kids we used to visit our grandmother’s place in the province where we often spent our best vacation ever. Our activities included catching grasshoppers, dragonflies, gathering fruits, flowers and best of all snails. I know this is one specialty thats kinda special, afterall they are snails.
Kuhol sa gata
about a kilo of Kuhol (you can use any type of snails available in the market)
one bundle of kangkong, cut in pieces
2 cloves of garlic
1 thumbsize ginger pounded
1 cup of coconut milk
2 tablespoons of bangoong (shrimp paste)
In a casserole put some cooking oil then sauté the ginger, garlic and onions. Add the bagoong and continue stirring. Put the snails and pour in half of the coconut milk. Cover and let it boil for about twenty minutes. Add the kangkong leaves and stalks and the rest of the coconut milk and simmer slowly until the sauce thickens.