Escargot, anyone? Don't be intimidated by the name. Or by the *right* way it's said or pronounced. Exoticism at its best. French and a kind of gourmet food. But those are just snails.
Kuhol.
Bisukol. Shells we use to pick usually in some shallow freshwater. As a child, I used to gather black snails in the rice fields, ponds, lagoons. My mother would then boil it with lots of ginger and lemongrass. Or cook it in coconut milk. A delicacy but not an exotica for us then. But of course, it's a kind of exotic fare for those who didn't yet try. Or for those adamant. How about treating your local
kuhol into a gourmet escargot with the recipes below?
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