This dish is definitely not photogenic but what it lacks in presentation certainly makes up in flavor. Reason why I couldn't resist posting it---the flavor still lingers on my taste buds. This is one of the best ginataan dish I ever tasted, no kidding! It's ginataang pako with kuhol---in English, it's young fern with golden snail cooked in coconut milk, and in French (with feelings now!), escargot et fougere avec lait de coco (hehe imbento ko lang :D). I don't remember the last time I have eaten kuhol---it's not something we normally cook at home. Except for a relative in Negros who cooked a mean laing with kuhol when I was a kid, I couldn't remember my mother ever cooking kuhol. I was feeling adventurous that Saturday night so I went ahead and ordered the dish. I love pako salad and been curious at other pako dishes. This dish revealed that pako does not lose its crunch even when cooked. The coconut milk was sweet and perfectly spiced...the kuhol was surprisingly delicious and the texture of pako made the dish more interesting. This dish has even invaded my dreams---the other night, I dreamed of devouring ginataang pako with kuhol!
When you visit Lucban, check out the original Palaisdaan where this unforgettable dish is served.
Posted for Food Friday