Here’s one flavorful Ilocano escargot dish that illustrates the simple albeit alluring tropical living equation.
Escargot in Coconut Milk (Ginettaan a Bisokol)
- 1 k bisokol, or kuhol (escargot)
- 2 cups fresh coconut milk, or 1 packet instant gata
- 1 small ginger, sliced
- 3 pcs siling labuyo (chili pepper), chopped
- 1/2 tsp salt
- 1 tbsp frying oil
Put everything in a frying pan. Bring to boil and simmer until escargot is cooked through, about 15 minutes.