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.
BlauEarth 
Showed Kit the pictures and suddenly he’s hungry again. Will try to make this soon 🙂
Bisukol is what we don’t get here unfortunately. Do miss even the smaller ones you use aspili to pull the meat out of. 🙂
are those birabid?
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…
Oh, yes, thanks for the info.
Hello po, I would like to use the photo of Bisokol provided above in a scientific paper that will be published open access.
Hi, Clyde! I appreciate it that you’re asking permission. Go ahead and use it. Maybe you could credit the photo to blauearth.com
Thanks!