Chicharon "Golden" Kuhol
By PutoPinoy on Friday, March 28, 2008 At
Friday, March 28, 2008
Ingredients:
- 4-6 kg apple snails with shell (yields 0.75-1.0 kg of apple snail flesh).
- 1 tsp. black pepper
- ¼ cup soy sauce
- 3 tablespoons vinegar
- 3 cloves garlic
- 1-2 red chilli
- ½ tsp. alum
- 1 cup vegetable cooking oil (for frying)
- ½ cup cornstarch or flour
- 1 egg
- Collect large adults of apple snails ("golden" Kuhol) in the paddy, canals, and fishponds during early morning or late in the afternoon. Use attractants - gabi/ azolla/ banana leaves, or newspaper, to facilitate quick collection.
- Soak the collected snails in water for 24 hours to remove undigested food. Remove the dead "golden" Kuhol.
- Boil the snailsl in large container for 20-30 minutes. Boiling makes it easier to remove the flesh from the shell.
- Clean flesh again while removing the stomach. Rinse the flesh with alum (Tawas) to remove the unpleasant odor.
- Mix the following ingredients (1 tsp. black pepper, ¼ cup soy sauce, 3 tbsp. vinegar, 3 cloves garlic, and 1-2 red chilli) with the "golden" Kuhol.
- Marinade for 24 hours.
- Sun dry the marinated snails for 2-3 days or place in the oven at 40°C for 48 hours.
- Deep fry in vegetable cooking oil for 2 minutes.
- Air-dry the prepared snails for 3 days. Such snails can be stored. Optional: Roll the snails in batter (cornstarch or flour with egg mixture) before final cooking.
- For final cooking, deep fry again for 5 minutes or until the "golden" Kuhol is crispy. Let cool. Place in plastic bag and seal.
Labels: Appetizers
