Fresh Wild Escargot (Bisokol)

Who says only the French eat escargot? Filipinos have loved escargot, or edible snails, since time immemorial.

Here’s one flavorful Ilocano escargot dish that illustrates the simple albeit alluring tropical living equation.

Escargot in Coconut Milk (Ginettaan a Bisokol)

Ingredients:

  • 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.

Recipe by Aprilyn Coloma
Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

5 thoughts on “Fresh Wild Escargot (Bisokol)

  1. Bisukol is what we don’t get here unfortunately. Do miss even the smaller ones you use aspili to pull the meat out of. 🙂

  2. The smaller escargot we have locally are the “syek” or “shiek” or however it maybe spelled. The ‘birabid’ is a soft-shelled very small ones, the meat could easily be sucked out with a nice smucking-kiss, hehe… But these ones cost an arm and a leg nowadays, just like the frogs…

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