The Bull Chef

Ingredients:

* 20-30 kuhol or snails
* 2 coconuts, grated, extract
* 1 cup thick cream (1st Extract)
* 2 cups thin cream (2nd Extract)
* 3-4 green, long pepper
* 1 med. sized onion, sliced
* 4 cloves garlic, minced
* 2 tbsp minced ginger
* 2 cups kangkong leaves & stalks
* 1 tsp vetsin
* salt to taste

Preparation:

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.

In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.

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