Guinataang kuhol

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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guinataang kuhol (snails)

They are called kuhol in the Philippines. The French call them escargot. And they are a delicacy in both cuisines. What are they? Edible snails. Guinataang Kuhol is a favorite appetizer in Filipino restaurants. It is also a popular pica-pica (fingerfood) that goes well with cold beer. I always stuff myself with kuhol at Filipino restaurants. That’s because I couldn’t cook them at home, not knowing where to buy them or how to prepare them. Until today.

There was a new stall at the local wet market. It only sells shellfish–tahong (mussels), halaan (clams) and kuhol. I asked the vendor to teach me how to prepare the kuhol; she showed me how to crack the tip of the shell to loosen the meat.

fresh kuhol (snails) crack the shell of the snail to loosen the meat

Above, the photo on the left shows the kuhol before the tip of the shell was cracked. The one on the right shows the cracked tip. The rest of the process was easy enough. No reason why Guinataang Kuhol cannot be prepared at home more than occasionally.

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October 11, 2003  Print This Post   
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7 Responses to “Guinataang kuhol”
  1. Fan in Saudi says:
    August 15, 2006 at 8:09 pm

    Kuhol has been something of a dream food for me, coz I have not tatsted kuhol at my age!! Har Har Har!!

    What’s really the taste of a kuhol? Anyway, lots of my friends are telling they like eating kuhol….
    This is still a wonder to me… :cry:

    Looks tasty… I suppose…

    Reply
  2. Connie says:
    August 16, 2006 at 6:01 pm

    i has my prejudices against kuhol, too, a long time ago. but you’ll never know how wonderful it is until you have actually tried it. there’s always a first time for everything, as they say.

    Reply
  3. brenda says:
    November 4, 2006 at 8:15 am

    i looovvveeee ginataang kuhol! when i was in manila, we used to go to a bar in Timog that serves ginataang kuhol with kangkong and its really delicious and its real hot and spicy! however, the way you eat it in the restaurant is you use a toothpick to extract the meat, whereas at home, you can make “sipsip” as long as you want. and connie is right, its best with an ice cold beer!

    Reply
  4. Rodel says:
    April 1, 2007 at 8:25 pm

    Masarap po ang kuhol para dun sa mga first time to be pero ingat lang sa pagkain ng kuhol, alamin muna mabuti sa tindera kung saan galing ang mga kuhol mas mainam kung di galing sa palayan mas okay kung galing palaisdaan. Some timesof it contained pesticide residue.

    Kahit ako, isa sa masarap na lutong pinoy yan!

    Reply
  5. tin acosta says:
    October 1, 2007 at 8:35 pm

    haha.. investigatiry namen ito.. ggwa kme ng moluuscicide pra mas safe kainin ang mga kuhol..

    Reply
  6. sherman angeles says:
    March 28, 2009 at 8:14 pm

    im done with all other appetizer’s, sisig blah blah blah”" try ginataang kohol, hehehe iwas hih blood pa… HAHHAAA

    Reply

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Some related discussions...
  1. ISKAndals.com » Filipino Restaurant Menu - The People’s Choice says:
    March 12, 2009 at 7:05 pm

    [...] haven’t tried cooking it myself. I also chose camaron rebosado, ensaladang talong, the exotic ginataang kuhol and sotanghon. (Lumpiang ubod photo courtesy of [...]

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