Inulukan (Crab in Coconut and Leaves)

Method

1. In a bowl, combine the crab meat, grated coconut, onion, garlic, ginger, salt and pepper.
2. Mix gently until well distributed.
3. Place a portion of the crab mixture onto each taro leaf and wrap into neat parcels, folding tightly to enclose the filling.
4. Lay the bruised lemongrass stalks at the bottom of a wide pot and arrange the taro leaf parcels on top.
5. Pour in the coconut milk around the parcels and add the chilies.
6. The liquid should come at least halfway up the parcels.
7. Bring to a steady gentle simmer, cover and cook for 45–60 minutes, adding hot water as needed to keep the parcels moist, until the edible taro leaves are completely tender and the filling reaches 75°C for 30 seconds.
8. Stir in the coconut cream and continue simmering until the sauce is rich and some coconut oil rises to the surface.
9. Adjust seasoning if needed and serve hot with rice.