Name: Tinuktok (Taro Leaves with Crab in Coconut Milk)
Cuisine: Filipino
Ingredients: FILLING; 400 g crab meat or small shrimp, chopped; 1 cup grated young coconut; 1 onion, minced; 3 cloves garlic, minced; 1 thumb ginger, minced; 1–2 teaspoons salt, to taste; 1/2 teaspoon black pepper; Optional: 100 g minced pork, for a heartier filling; WRAP & SAUCE; 8–10 whole taro leaves, trimmed; 3 cups coconut milk; 1 cup coconut cream; 2–3 chilies

Method

Combine the crab or shrimp (and minced pork, if using) with the grated coconut, onion, garlic, ginger, salt and pepper. Mix well.
Place a portion of the mixture in the centre of each taro leaf and wrap tightly into small bundles.
Arrange the bundles in a pot and pour in the coconut milk around them, adding the chilies.
Bring to a gentle simmer, then cover and cook over low heat until the taro leaves are tender and the filling is cooked through.
Add the coconut cream and continue simmering until the sauce thickens and releases some oil.
Taste and adjust seasoning, then serve hot with rice.

Ingredients

Method

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