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

Hefty Chest and Tender Thighs

Freshly-caught frogs are an Ilocano delicacy, however, not for the faint of heart. Adobo is a popular way to cook them, roe included… surprise!

Inadobo a Tukak

Ingredients:

  • 1/2 k frogs
  • 1 tiny pc of  ginger, smashed
  • 4 pcs bay leaves
  • 1 whole garlic, smashed
  • 3 tbsps sukang Iloco
  • 1 packet freshly ground pepper corn
  • 3 tbsps soy sauce
  • 1/2 cup water
  • a pinch of salt (optional)
  • 2 tbsps oil

Put all ingredients in a frying pan. Simmer until frogs  are golden brown and liquid turns thick.

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