Delicious edible snails. Kuhol in the Philippines. The French call them escargot.
Ingredients :
1 kilo of kuhol
1 thumb-sized piece of ginger, julienned
1 head of garlic, crushed and chopped coarsely
1 onion, halved and sliced thinly
1-3 hot chili peppers
2 c. of coconut cream
1 tbsp. of cooking oil
salt and pepper
sliced leeks for garnish
Cooking procedure :
Soak the kuhol for several hours. Change the water frequently. Tap the tip of the each shell with the side of a knife. Wash several times. Drain.
Heat the cooking oil in a skillet or wok. Saute the garlic and ginger until fragrant. Add the sliced onion and chili pepper. Cook until transparent. Add the drained kuhol and cook over high heat. The kuhol will render water. Cook until almost dry. Pour in the coconut cream. Season with salt and pepper. Cook uncovered over miedium-high heat, stirring occasionally, until almost dry. Sprinkle sliced leeks on top before serving.
See: http://www.boopols.com/post/100559
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