"Ulang-ulang" is one of the local cuisines that is originally known in Gaspar Island, Pinggan, Gasan, Marinduque. The word "ulang-ulang" means “ginataang kagang" (Gecarcoidea lalandii). It is available all throughout the year.
Here are the ingredients and processes involved:
Ingredients:15 pieces of kagang
20 pieces of coconut apple (bingi)
1 piece of coconut (niyog)
3 pieces of onions
2 cloves of garlic
1 tablespoon of ground pepper
pinch of salt
Procedure:Preparation
1. Wash and brush the kagang with clean water.
2. Open the crab shell and remove the food eaten by the crab (found inside the crab) and separate it in a bowl.
3. Slice the onions and mince garlic.
4. Chop the coconut apple (bingi).
5. Grate the coconut and get the coconut milk.
Mixing and Cooking1. Mix the chopped coconut apple (bingi), fats of the crab, sliced onions, minced garlic, salt and the ground pepper. Then mix it thoroughly.
2. Open each of the crab shell (stomach part) and put little amount of the mixed ingredients.
3. Wrap a little amount of mixed ingredients in the banana leaf.
4. Then place the crab with the wrapped ingredients in a casserole.
5. Place the casserole in the stove and add the coconut milk.
6. Wait until it boils and when the crab is already color red, then it is cooked already.
7. Remove the casserole from the stove, let it cool then serve.
Writer/Mapper:Marjorie M. Limpiada
Have a flavorful and fun-filled holidays, kabayan!
Meanwhile, here's a photo of the Lobster I cooked two years ago, prior to my move to THD
