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:

1. Saute garlic, onion, tomatoes, and kuhol.
2. Season with salt and patis.
3. Let cool and add the all-purpose flour and spring onions.
4. Blend mixture with the beaten egg.
5. 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:

1. Saute garlic, ginger, onion, and tomatoes.
2. Add shelled kuhol and cook for 2 to 3 minutes.
3. Add coconut milk and achuete extract.
4. Season with salt and pepper.
5. 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:

1. Gather 4-6 kg adult golden kuhol, from which some 1 kg flesh wilt be extracted.
2. Soak the golden kuhol with shell in tap water for 24 hours to remove undigested food. Those that float are dead. Remove them.
3. Bolt the golden kuhol in a big kettle for 20-30 minutes.
4. Extract then clean the flesh of golden kuhol. Rinse the flesh with alum (tawas) to remove the unpleasant odor.
5. Mix all spices with the golden kuhol. Marinate for 24 hours.
6. Sun-dry the marinated golden kuhol for 2-3 days, or place in oven at 40°C for 48 hours.
7. Air-dry the prepared golden kuhol for 3 days.
8. 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.
9. For final cooking, deep-fry again for 5 minutes or until it is crispy. Let cool before serving.

Sources: Based on the “Kibit” recipe of Ms. Corazon M. Pasion; SEAFDEC Asian Agriculture
Photos: sodahead.com, forum.keanemusic.com, bar.gov.ph