How To Cook a Crab

This is the size of the crabs in Surigao City. Shortly after our lecture in Tandag, Surigao Del Sur, we proceeded to Surigao City for a short stop over. Our coordinator Albert was kind enough to invite us to his house and treat us with their special style of cooking crabs...

I have documented the whole preparation, just in case you might want to try it out. Of course the main ingredient is the crab. See the picture... if ever you want to choose a good crab, make sure its still alive. Also, choose the one which is quite hard on the bottom. Obviously the top is solid but the bottom part of the crab should be hard. This will tell you that the crab is fat.. Please do not include my buddy Leo on the ingredient.

The rest of the ingredients are on the right side picture. It includes malunggay, squash, some chilis. I cannot remember the other leaf on the right side but practically you could just see the picture and try to identify the leaf. You also need to prepare coconut milk. Make sure its a young coconut. In our local dialect, we call it "butong" and from there you make a milk out of it.. locally known as "tuno". From there you are all set....


The crabs are cleaned and basically half cooked. No water necessary. Just place it on the casserole. Once its halfway cook take it out. And stuff it with the "butong" that are shreded. Once done place the crab back in the casserole and pour the tuno together with the rest of the ingredients. I am sorry if I am not really good at cooking but perhaps the pictures will explain the it all...








Check out the dish! Everyone is invited.....



There you have it... The Crab according to "Albert" Really an amazing way of cooking the crab. The soup was also very delicious and with the malunggay on the sideline, its also nutritious.


Well allow me to thank Jade the wife of Albert for the accommodation and the warm welcome..


That's all for now, have to go... bon apeti!