Pinais na Alimasag

Method

1. Spread the crab meat on a tray and pick through it with your fingertips to remove every shell fragment.
2. Fold the crab meat with aligue if using, grated coconut, coconut milk, onion, garlic, ginger, tomatoes, chilies, and fish sauce.
3. Cook a teaspoon of filling in a small pan to check seasoning; add salt only after tasting because crab and aligue can already be savoury.
4. Place portions on double layers of softened banana leaf and fold into tight rectangular packets.
5. Steam over medium heat for 18–22 minutes, until the filling is hot and set but the crab remains moist.
6. Rest 5 minutes before opening so the juices settle inside the parcel.
7. Serve immediately with rice and calamansi. Refrigerate any leftovers within two hours.