The recipe was whipped up by Corazon M. Pasion of Baler, Aurora, and subsequently modified by M.S. de la Cruz and Dr. R.C. Joshi of the Department of Agriculture-Philippine Rice Research Institute (DA-PhilRice).
"The recipe," said Dr. Joshi and de la Cruz, "opens new opportunities to use them as food and reduce the use of molluscicides in rice fields and freshwater bodies."
The added: "This recipe is unique compared with other golden apple snail recipes in that it is ready to cook, cholesterol-free and has no bad odor. In addition, it can be stored for a long time as it is devoid of water."
The modified recipe is as follows:
• Collect large adults of golden kuhol in the paddy, canals and fishponds during early morning or late in the afternoon. Use attractants like taro (or gabi), azolla, banana leaves or newspapers to facilitate collection.
• Soak snails in water for 24 hours to remove undigested food. Remove the dead golden kuhol.
• Boil in a large container for 20-30 minutes. Boiling makes it easier to separate flesh from shell.
• Clean flesh while removing the stomach. Rinse with alum (tawas) to remove unpleasant odor.
• Mix ingredients (one tsp. black pepper, 1/4 cup soy sauce, 3 tbsp. vinegar, three colves garlic and one to two red chili) with the golden kuhol. Marinate for 24 hours.
• Sun-dry for two-three days or place in the oven at 40 degrees Celsius for 48 hours.
• Deep-fry in vegetable cooking oil for two minutes.
• Air-dry for three days. Such golden kuhol can be stored. Optional: Roll in batter (corn starch or flour with egg mixture) before final cooking.
• For final cooking, deep-fry again for five minutes or until crispy. Let cool. Place in plastic bag and seal. – Rudy Fernandez