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

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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