👨‍🍳 作り方

1. 1

   Thoroughly clean the kuhol by soaking them in water for at least 2-3 hours, changing the water frequently. Some recommend breaking off the pointed tip of the shell to help the meat come out easier after cooking.

   💡 プロのコツ: Proper cleaning is crucial to remove any grit or impurities from the snails.
2. 2

   Heat cooking oil in a pan or pot over medium heat. Sauté the minced garlic, chopped onion, and sliced ginger until fragrant and the onions are softened.

   💡 プロのコツ: A good aromatic base is key to the flavor of this dish.
3. 3

   Add the cleaned kuhol to the pan. Stir and cook for about 5-7 minutes until they start to change color.

   💡 プロのコツ: This step helps to slightly cook the snails and release some of their natural liquid.
4. 4

   Stir in the bagoong alamang (shrimp paste) and cook for another minute until well combined.

   💡 プロのコツ: Bagoong adds a significant umami depth to the dish.
5. 5

   Pour in the coconut milk and bring to a simmer. Add the sliced green and red chilies. Cover the pot and cook over low heat for about 30-40 minutes, or until the kuhol are tender.

   💡 プロのコツ: Simmering allows the snails to become tender and absorb the flavors of the sauce.
6. 6

   Add the coconut cream and continue to simmer, uncovered, for another 10-15 minutes, or until the sauce has thickened to your desired consistency.

   💡 プロのコツ: The coconut cream adds richness and a velvety texture to the sauce.
7. 7

   Season with fish sauce (patis) or salt and black pepper to taste. Serve hot.

   💡 プロのコツ: Taste and adjust seasoning carefully, as bagoong and fish sauce are already salty.