Ginataang Kuhol
Ginataang Kuhol is a traditional Filipino dish featuring freshwater snails (kuhol) simmered in a rich and savory coconut milk sauce. It's seasoned with garlic, onions, ginger, and often includes chili peppers for a bit of heat and bagoong (shrimp paste) for umami depth. This dish is a unique and flavorful taste of rural Filipino cuisine.
🧂 Ingredients
- 1 kg Freshwater snails (kuhol), cleaned
- 2 cups Coconut milk
- 1 cup Coconut cream
- 6 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 thumb-sized piece Ginger, sliced
- 2 Green chilies, sliced
- 2 Red chilies, sliced
- 1 tbsp Bagoong alamang (shrimp paste)
- to taste Fish sauce (patis) or salt
- to taste Black pepper
- 2 tbsp Cooking oil
👨🍳 Instructions
- 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.
💡 Tip: Proper cleaning is crucial to remove any grit or impurities from the snails. - 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.
💡 Tip: A good aromatic base is key to the flavor of this dish. - 3
Add the cleaned kuhol to the pan. Stir and cook for about 5-7 minutes until they start to change color.
💡 Tip: This step helps to slightly cook the snails and release some of their natural liquid. - 4
Stir in the bagoong alamang (shrimp paste) and cook for another minute until well combined.
💡 Tip: Bagoong adds a significant umami depth to the dish. - 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.
💡 Tip: Simmering allows the snails to become tender and absorb the flavors of the sauce. - 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.
💡 Tip: The coconut cream adds richness and a velvety texture to the sauce. - 7
Season with fish sauce (patis) or salt and black pepper to taste. Serve hot.
💡 Tip: Taste and adjust seasoning carefully, as bagoong and fish sauce are already salty.
💡 Pro Tips
- ✓If you cannot find freshwater snails, other types of edible snails might be suitable, but ensure they are properly prepared.
- ✓Adjust the amount of chili peppers based on your spice preference.
- ✓Some variations include adding turmeric for color and flavor, or a handful of spinach or water spinach (kangkong) in the final minutes of cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the bagoong and use vegetarian oyster sauce or soy sauce for umami.
- Add a tablespoon of tamarind paste for a slightly sour note.
- Some recipes add a pinch of sugar to balance the savory and spicy flavors.