Spicy Ginataang Suso (Kuhol)

Introduction

Spicy Ginataang Suso is a unique Filipino dish that combines freshwater snails (suso) cooked in creamy coconut milk, infused with the rich flavors of ginger, garlic, and chili. This traditional dish hails from the Bicol region, known for its love of spicy and coconut-based dishes. While Ginataan dishes are quite common across the Philippines, Spicy Ginataang Suso offers a more adventurous take, with its bold and flavorful profile that brings together the earthiness of the snails and the richness of coconut milk. The added heat from the chilies makes it perfect for those who love a spicy kick in their meals.

In this article, we’ll explore helpful tips on how to cook this dish, common mistakes to avoid, a fun fact, and why Filipinos love Spicy Ginataang Suso, particularly in the Bicol region.

Spicy Ginataang Suso

Recipe by Laica LimCourse: MainCuisine: filipinoDifficulty: Easy, Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 kg snails (suso), cleaned thoroughly

• 400 ml coconut milk (kakang gata for thicker consistency)

• 3 cloves garlic, minced

• 1 medium onion, chopped

• 1 thumb-sized piece of ginger, sliced

• 2-3 pieces green chili (siling haba), whole

• 1 tbsp fish sauce (patis)

• 1-2 tbsp cooking oil

• Salt and pepper to taste

• Long beans

• Kalabasa

• Red chili (optional)

Directions

• Prepare the Snails:
  – Ensure that the snails are thoroughly cleaned. You can soak them in water with a bit of salt for a few hours to expel any dirt, then rinse thoroughly.
• Sauté the Aromatics:
  – In a large pan or wok, heat the cooking oil over medium heat. Sauté the garlic, onions, and ginger until the onions are translucent and the garlic is fragrant.
• Add the Snails:
  – Add the cleaned snails to the pan and stir-fry for about 3-5 minutes.
• Add Flavorings:
  – Stir in the fish sauce and cook for another 2-3 minutes to allow the flavors to meld.
• Cook in Coconut Milk:
  – Pour in the coconut milk and bring the mixture to a gentle boil. Add the chopped red chili peppers and the whole green chilies. Reduce the heat and let it simmer for 20-25 minutes or until the snails are cooked and the sauce has thickened.
• Optional Step for Added Creaminess:
  – If you prefer a creamier dish, you can add the coconut cream during the last 5 minutes of cooking.
  
• Add Vegetables:
  – If using, add the spinach or kangkong during the last few minutes of cooking. Stir until the greens are wilted.
  
• Season and Serve:
  – Taste and adjust the seasoning with salt and pepper if needed. Serve hot with steamed rice.

Suso refers to freshwater snails in Filipino cuisine. These snails are typically harvested from rivers, streams, or rice paddies, and they are used in a variety of traditional dishes, especially in the Bicol region of the Philippines. When cooked, snails have a chewy texture and a slightly earthy flavor. They are often prepared in rich, flavorful sauces such as ginataan (cooked in coconut milk), like in Spicy Ginataang Suso, which combines snails with creamy coconut milk, chili, and spices for a delicious, spicy dish. In English, “suso” translates to “snail,” specifically referring to those that are edible.

Why Filipinos Love Ginataang Suso

Spicy Ginataang Suso is more than just a dish—it’s a testament to the versatility of Filipino cuisine, particularly the use of coconut milk (gata) in savory dishes. Here’s why Filipinos, especially in the Bicol region, love this exotic yet delicious dish:

1. Rich and Creamy Coconut Milk: The use of coconut milk is a cornerstone in Filipino cuisine, and it’s one of the reasons why Spicy Ginataang Suso is so beloved. The creaminess of the coconut milk combined with the heat of the chilies creates a comforting and flavorful sauce that coats the snails beautifully.
2. Spice Lover’s Delight: Filipinos, particularly in Bicol, are known for their love of spicy food. The addition of chilies brings the perfect amount of heat to balance the richness of the coconut milk.
3. Exotic and Unique Flavor: The use of suso (snails) in this dish adds a distinct, earthy flavor and chewy texture that makes the dish both interesting and satisfying. It’s not something you’ll find in everyday meals, which adds to its allure.
4. Versatile for Gatherings: Spicy Ginataang Suso is often prepared during special occasions and family gatherings, where it’s enjoyed as part of a spread. Its exotic nature makes it a conversation piece while its comforting flavors make it a crowd favorite.
5. A Reflection of Filipino Ingenuity: This dish highlights the Filipino talent for using locally available ingredients and turning them into something delicious and special. It’s a reflection of how the cuisine adapts to what’s abundant and local while creating unforgettable flavors.

Tips for Cooking Spicy Ginataang Suso

1. Clean the Snails Properly: One of the most important steps in preparing Ginataang Suso is thoroughly cleaning the snails. Scrub the shells well and soak them in water for at least an hour to remove any dirt or impurities. Changing the water a few times helps ensure the snails are clean before cooking.
2. Balance the Heat: If you love spicy food, you can add more chili, but be mindful of balancing it with the coconut milk. Too much heat can overwhelm the dish, so start with a moderate amount of chilies and adjust based on your taste preference.
3. Simmer Slowly: To bring out the best flavors, let the snails simmer in the coconut milk over low heat. This allows the snails to absorb the creamy, spicy flavors and ensures that the coconut milk doesn’t curdle.
4. Add Greens for Texture: A popular addition to Ginataang Suso is leafy greens like malunggay or spinach. These add a fresh element to the dish and complement the richness of the coconut sauce.

Do’s and Don’ts for Spicy Ginataang Suso

Do:

• Do clean the snails thoroughly: Freshwater snails can have dirt or grit, so it’s important to clean them properly to ensure your dish is enjoyable.
• Do use fresh coconut milk: Fresh coconut milk gives the dish a richer, more authentic flavor than canned versions. If possible, extract it from grated coconut.
• Do taste as you go: The heat level of the dish is entirely up to you. Add chilies in small amounts and adjust as you taste the broth.

Don’t:

• Don’t overcook the snails: Overcooking can make the snails rubbery and less pleasant to eat. Simmer them gently until they’re tender but still have a bit of bite.
• Don’t skip the ginger: Ginger cuts through the richness of the coconut milk and enhances the flavor of the snails. Its aromatic quality is essential to the dish.
• Don’t rush the simmering process: Allow the coconut milk and snails to simmer together, so the flavors meld properly.

Fun Fact

Did you know that snails have been a delicacy in various cuisines around the world for centuries? In the Philippines, freshwater snails are a common ingredient, especially in rural areas where they are abundant. Historically, snails were a source of protein for people living near rivers and rice paddies. Today, they are still enjoyed in many traditional dishes like Ginataang Suso, not only for their flavor but also for their cultural significance.

Conclusion

Spicy Ginataang Suso is a bold and exciting dish that showcases the versatility of Filipino cuisine. The combination of rich coconut milk, spicy chilies, and tender snails results in a dish that’s both comforting and adventurous. By following a few key tips—such as thoroughly cleaning the snails and carefully balancing the heat and creaminess—you can master this dish and bring the flavors of the Bicol region to your own kitchen.

Whether you’re an experienced cook or someone looking to explore more exotic flavors, Spicy Ginataang Suso is a dish that will leave a lasting impression. It’s perfect for sharing with family and friends, especially those who appreciate the spicier, more unique side of Filipino cuisine.

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