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6 to 8
By Amy Besa and Romy Dorotan
Published 2006
Periwinkles are small snails and are called cojol in the Philippines. In Bicol, all kinds of snails are traditionally cooked in coconut milk to create a rich but delicate sauce laced with subtle heat from chiles. It is a culinary experience to successfully suck the snail out of the shell and retain one’s composure. At the restaurant, Romy tactfully provides toothpicks for people who are seriously snail-challenged. Be sure to use the freshest periwinkles—you may need to special-order