Escargot ( snails or kuhol )

Ingredients:

3 kilos kuhol (snail)
1 thumb-size fresh ginger, chopped
5 cups coconut milk 
1 cup onions, chopped
2 cups coconut cream
1 to 2 pcs finger pepper (Jalapena)
1/3 to 1/2 cup bagoong alamang
1 thumb-size fresh turmeric (luyang di law), chopped
2 cloves garlic, cnopped
1 to 5 pcs hot chilis for spicy hot escargot

How to cook Escargot

• Wash and scrub river snails thoroughly.
• Saute garlic until golden brown then add ginger, turmeric, onions and cook until mushy.
• Add in bagoong and cook. Wait until all are well-blended.
• Add kuhol and coconut milk. Cover pan tightly and cook over low heat.
• When kuhol is tender, pour coconut cream and continue cooking.
• Drop in finger pepper. If you prefer hot, add in chilis.
• Wait for the sauce to thicken and oil comes to the surface.
• Add water in case the mixture dries out.
• Continue cooking until kuhol is tender. Serve hot.