Recipes around the world compilation

Chicharon "Golden" Kuhol

By PutoPinoy on Friday, March 28, 2008 At Friday, March 28, 2008

  • 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
  1. 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.
  2. Soak the collected snails in water for 24 hours to remove undigested food. Remove the dead "golden" Kuhol.
  3. Boil the snailsl in large container for 20-30 minutes. Boiling makes it easier to remove the flesh from the shell.
  4. Clean flesh again while removing the stomach. Rinse the flesh with alum (Tawas) to remove the unpleasant odor.
  5. 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.
  6. Marinade for 24 hours.
  7. Sun dry the marinated snails for 2-3 days or place in the oven at 40°C for 48 hours.
  8. Deep fry in vegetable cooking oil for 2 minutes.
  9. 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.
  10. For final cooking, deep fry again for 5 minutes or until the "golden" Kuhol is crispy. Let cool. Place in plastic bag and seal.