Kuhol Bicol

2 tbsp.  cooking oil
⅓ to ½ cup bagoong alamang
4 cloves garlic, chopped
1 thumb-size fresh ginger, chopped
1 thumb-size fresh turmeric (luyang dilaw), chopped
1 cup chopped onions
3 kilos kuhol  (snails, or escargot)
1 to 2 pcs. finger pepper (Jalapeña)
5 cups coconut milk
2 cups coconut cream
*For spicy hot kuhol add 1 to 3 pcs. hot chili

Wash river snails thoroughly, scrubbing the shells.  Heat cooking oil and add garlic sautéing till golden brown.  Add ginger, turmeric, onions and cook till mushy. Add bagoong and cook until all are well-blended.  Add kuhol and five cups of coconut milk.  Cook over low heat tightly covered until kuhol is tender.  Add coconut cream and continue cooking till sauce is thick and oil comes to the surface.  If mixture should dry out, add water and continue cooking.  Kuhol should be tender before it can be served.

Trivia:
A few years ago, kuhol (snails, or escargot) became a hit in Manila. The initial enthusiasm has died down.  Yet, kuhol is a delicious inexpensive source of protein.  Kuhol Bicol was a crowd drawer at the Aux Iles Philippines restaurant in Paris.  The French, being lovers of escargot, took to this recipe with gusto.