Ginataang Kuhol, also known as "Adobong Kuhol sa Gata," is a delectable Filipino dish that features snails cooked in creamy coconut milk and flavored with aromatic spices. This unique and flavorful delicacy is a popular favorite among Filipinos, especially in rural areas where freshwater snails (kuhol) are abundant. The dish showcases the versatility of coconut milk in Filipino cuisine, infusing the snails with a rich and creamy sauce that complements the natural flavors of the kuhol. Let's explore the delightful world of Ginataang Kuhol and learn how to create this lip-smacking Filipino delicacy!
Ingredients:
- 500 grams freshwater snails (kuhol), cleaned and washed thoroughly - 2 cups coconut milk (fresh or canned) - 1 medium-sized onion, finely chopped - 4 cloves garlic, minced - 1 thumb-sized piece of ginger, julienned - 2 tablespoons cooking oil - 2 tablespoons fish sauce (patis) or to taste - 1 teaspoon ground black pepper - 2-3 pieces red chili peppers (siling labuyo), sliced (optional, for added spiciness) - 1 tablespoon shrimp paste (bagoong alamang) (optional, for added umami flavor) - Chopped green onions or cilantro for garnish (optional) - Steamed rice for serving
Instructions:
1. Prepare the Kuhol: - Thoroughly clean the freshwater snails (kuhol) by rinsing them under running water and scrubbing off any dirt or impurities. - Place the cleaned kuhol in a bowl of water with a pinch of salt and let them soak for about 30 minutes to purge any remaining dirt or debris. - Rinse the kuhol again and set them aside.
2. Sauté the Aromatics: - In a large pan or wok, heat the cooking oil over medium heat. - Sauté the minced garlic, chopped onion, and julienned ginger until they become fragrant and the onions turn translucent.
3. Add the Kuhol: - Add the cleaned kuhol to the pan and stir-fry for a few minutes until they are coated with the aromatic flavors.
4. Pour in the Coconut Milk: - Pour the coconut milk over the kuhol in the pan. The creamy coconut milk will be the base of the flavorful sauce.
5. Season the Dish: - Add the fish sauce (patis) and ground black pepper to the pan, adjusting the amount to suit your taste preference. The fish sauce adds savory umami flavor to the dish.
6. Add Spice (Optional): - If you prefer a spicier version of Ginataang Kuhol, toss in the sliced red chili peppers. Adjust the amount according to your desired level of spiciness.
7. Simmer Until Cooked: - Lower the heat and let the kuhol simmer in the coconut milk until they become tender and cooked thoroughly. This may take about 15-20 minutes, depending on the size of the snails.
8. Incorporate the Shrimp Paste (Optional): - For added umami flavor, you can stir in a tablespoon of shrimp paste (bagoong alamang). This is optional and can be omitted if preferred.
9. Garnish and Serve: - Once the kuhol is tender and the coconut milk has thickened into a creamy sauce, turn off the heat. - Transfer the Ginataang Kuhol to a serving dish and garnish with chopped green onions or cilantro for added freshness and appeal.
10. Pair and Enjoy: - Serve the delicious Ginataang Kuhol with steamed rice and enjoy the delightful flavors of this unique and flavorful Filipino delicacy.
Ginataang Kuhol is a delectable Filipino delicacy that showcases the rich and creamy goodness of coconut milk combined with the earthy flavors of freshwater snails (kuhol). This unique dish is a true representation of Filipino culinary ingenuity, blending together simple yet flavorful ingredients to create a lip-smacking delight. Whether enjoyed in the comfort of your home or at a local eatery, Ginataang Kuhol promises a delightful and satisfying dining experience that will leave you craving for more. So, why not try making this flavorful Filipino delicacy and experience the taste of Ginataang Kuhol for yourself!
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