GINATAANG KUHOL

20-30 kuhol
2 coconuts, grated, extract; 1 cup thick cream 2 cups thin cream
3-4 green, long pepper
1 med. sized onion, sliced
4 cloves garlic, minced 2 tbsp. ginger, minced
2 cups kangkong leaves & stalks 1 tsp. vetsin
salt to taste

Soak kuhol in water for 2-3 hours. Wash and drain. Break, tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.