Comments on: Kuhol sa Gata / Snails in Coconut Cream

By: beleazar

beleazar — Sun, 26 Jul 2009 03:09:20 +0000

I am fond of eating ginatang kuhol and suso. Do they cause arthritis? or Gout?

By: wanderer

wanderer — Wed, 05 Nov 2008 21:23:04 +0000

I love kuhol sa gata! Period.

By: Romy Ibarra

Romy Ibarra — Sun, 23 Mar 2008 04:56:26 +0000

Today, 23 March 2008, my wife bought half kilo of kuhol at Cainta Public Market. We noticed that they are still moving, or I may said that they are still alive. I cleaned it carefully with water for almost 10 minutes. Then my wife cooked it with coconut milk, salt, and pepper for 20 minutes. My oh my! It smell so bad. Even upstairs of our house you can smell its bad odor. I tried to taste one, and my gosh “ang baho talaga”.Maybe my wife or even me don’t know how to cook it. At this time, I’m still searching on how to cook this kuhol.

By: brenda

brenda — Fri, 20 Jul 2007 00:01:36 +0000

spicy ginataang kuhol with kangkong is the the best with an ice cold beer! I dont use toothpick, I just suck the meat out! yummy…….

By: kaye

kaye — Tue, 24 Oct 2006 18:08:51 +0000

hmm.. one of the few dishes i was able to try when my grandma was still alive.. it’s been years and years since i last ate this.. now i know why my grandma always picks them little critters out first.. good thing i wasn’t able to taste those stuff which were really supposed to be removed.. hehehe.. still love ginataang kuhol.. yum!!

By: ishdafish

ishdafish — Tue, 24 Oct 2006 14:11:46 +0000

There used to be rice paddies near our house where the newer subdivisions are now, and I remember that right after storms (or just a very hard rain) my mom used to send us out with our little plastic pails to get kuhol. We’d bring home a lot, and they’d cook the lil suckers just like that with gata and sili leaves.

Never ate them until I was grown, though. But the grownups always had a great time eating the kuhol we brought home. :-D

By: chrissy

chrissy — Mon, 23 Oct 2006 06:06:34 +0000

Kuhol sa gata! Yum! I started eating these when I was 7 (at the same time I was into torturing snails in our garden with salt hehehe)… This is one dish I’d rather not know how to prepare hehehe

By: Veron

Veron — Sun, 22 Oct 2006 02:18:44 +0000

Yum! Kuhol! Otherwise known over here as escargot. Well fancy or not , my fondest memory of it was when there was this really huge kuhol and it took me and my dad to get the sucker (no pun intended) out. I think my dad was pulling on the shell and I had a small fork stuck in the head and was tugging it the other way.

By: Marketman

Marketman — Sun, 22 Oct 2006 00:02:15 +0000

fried-neurons, egads, you can't find the link because I forgot to put it! Will look for it and revise the post...sorry. I was thinking faster than doing... Here is the link

By: Maria Clara

Maria Clara — Sat, 21 Oct 2006 22:05:40 +0000

Any living creatures has intestinal tract in them and thereafter contain some bile elements in them. Same principle applies here as to kuhol. They need to be well-prepared before embarking them to the cooking pan. Sad to say, no one there ever gave lessons on how to clean them but my paternal grandmother loved them so much and knew how to prep them. They are not instant gratification food. To take them out of their shell you need to cut the tip of the shell then with a tweezers she pulled out the meat and kept only the solid spiral meat and the soft gel texture she tossed them out. Then she put the meat back into the shell and cooked them with either gata or just plain water with chile leaves, crushed ginger, patis and bagoong. She said the shell gave out a lot of flavor. Kuhol were seasonal then only during rainy season. The French people even have a silverware made for eating escargot.