Golden Kuhol has a tender, creamy, and easily digestible meat. It ca be used in the preparation of soups, main dishes, side dishes, appetizers, and even snack. Before cooking the golden kuhol, follow the steps below:
1. Soak kuhol in tap water for 24 hours to remove undigested food.
2. Wash in a solution of 1/2 cup of vinegar and 1 gallon of water repeatedly to remove mucus and slime one to two hours before cooking.
3. Put in a pot of boiling water and continue boiling for four to five minutes, stirring continuously.
4. Drain and rinse in cold water.
5. Keep in a refrigerator ready for cooking.
You may want to try these tested recipes using golden kuhol meat:
Tortang Kuhol
Ingredients:
- 1 tbsp. chopped garlic
- 1 tbsp. chopped onion
- 1 tbsp. chopped tomatoes
- 1 cup ground cooked kuhol
- 1/2 tsp. salt
- 1/2 tsp. patis or fish sauce
- 1 tbsp. all-purpose flour
- 1 tbsp. chopped spring onions
- 1 whole egg, beaten
- 2 tbsps. cooking oil
Procedure:
- Saute garlic, onion, tomatoes, and kuhol.
- Season with salt and patis.
- Let cool and add the all-purpose flour and spring onions.
- Blend mixture with the beaten egg.
- Fry and serve hot with catsup.
Ginataang Kuhol
Ingredients:
- 1 tbsp. chopped garlic
- 1 tsp. chopped ginger
- 1 tbsp. chopped onion
- 1 tbsp. chopped tomatoes
- 2 cups shelled cooked kuhol
- 2 cups coconut milk
- 2 tbsps. achuete extract
- 2 tbsps. cooking oil
- salt and pepper to taste
Procedure:
- Saute garlic, ginger, onion, and tomatoes.
- Add shelled kuhol and cook for 2 to 3 minutes.
- Add coconut milk and achuete extract.
- Season with salt and pepper.
- Boil until thick, with the coconut oil coming out.
Note: Curry powder can be added to the coconut milk if desired.
Chicharon (cracker) Golden Kuhol
Ingredients:
- 1 kg of golden kuhol flesh
- 1 cup vegetable cooking oil
- 1/2 cup cornstarch or flour
- 1 tsp black pepper
- 1/4 cup soy sauce
- 3 tbsp vinegar
- 3 cloves garlic
- 1-2 red chili
- 1/2 tsp alum (tawas)
- 1 egg
Procedure:
- Gather 4-6 kg adult golden kuhol, from which some 1 kg flesh wilt be extracted.
- Soak the golden kuhol with shell in tap water for 24 hours to remove undigested food. Those that float are dead. Remove them.
- Bolt the golden kuhol in a big kettle for 20-30 minutes.
- Extract then clean the flesh of golden kuhol. Rinse the flesh with alum (tawas) to remove the unpleasant odor.
- Mix all spices with the golden kuhol. Marinate for 24 hours.
- Sun-dry the marinated golden kuhol for 2-3 days, or place in oven at 40°C for 48 hours.
- Air-dry the prepared golden kuhol for 3 days.
- Deep-fry in vegetable oil for 2 minutes. Optional: Roll the flesh of the golden kuhol in batter (cornstarch or flour with egg mixture) before final cooking.
- For final cooking, deep-fry again for 5 minutes or until it is crispy. Let cool before serving.
