Name: Inulokan
Prep time: 40 min
Cook time: 60 min
Yield: 4
Cuisine: Filipino
Ingredients: 12 whole correctly identified edible taro leaves, cleaned and stems trimmed; 300 g crabmeat, small river crabs, or shrimp, chopped; 1 cup grated young coconut; 1 onion, minced; 5 cloves garlic, minced; 1 thumb ginger, minced; 2 tablespoons bagoong alamang; 1 stalk lemongrass, bruised; 2 cups coconut milk; 1 cup coconut cream; 2 chilies, optional; Salt and pepper, to taste

Method

Keep the taro leaves whole and pliable, wiping rather than soaking them when possible.
Mix crab or shrimp with grated coconut, onion, garlic, ginger, bagoong, chilies, salt, and pepper.
Spoon filling into taro leaves and fold into packets.
Line a pot with lemongrass and arrange the packets snugly.
Pour in coconut milk and simmer gently until the leaves darken and soften.
Add coconut cream and continue cooking until the sauce is thick and fragrant.
Serve hot with rice, spooning the reduced gata over each packet.

Ingredients

Method

What to cook next

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Adobo del Diablo

Adobo Dulce

Adobo Fried Rice

Adobo Noodle Soup with Charred Tomato

Adobo sa Gata (Pork Adobo with Coconut Milk)