Kinagang

Name: Kinagang
Yield: Makes 8 Kinagang
Cuisine: Philippines
Ingredients: Four 1-pound packages shredded unsweetened buko, drained and coarsely chopped; One 1-pound package banana leaves; ½ cup lime juice; 1 or 2 chopped red or green chiles; 2 cups (1 pound) lump crabmeat; 2 lemongrass stalks, cut into 2-inch pieces and cut in half lengthwise; 2 shallots, thinly sliced; 4 scallion(s), white and green parts, thinly sliced; 1 teaspoon salt; ½ teaspoon freshly ground black pepper

Preparation info

Makes
8
Kinagang

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

This is an easier version of the Irosin kinagang, which we serve as an appetizer special at the restaurant. We combine buko, crabmeat, sliced scallions, and lemongrass, wrap the mixture in banana leaf, and steam it. As a variation, you could add shrimp or scallops to the crabmeat for a more full seafood flavor.

Ingredients

One 1-pound package banana leaves
½ cup lime juice
1 or

Asia
Philippines
Starter
Gluten-free
South East Asia
Spicy

Method

Cut out eight 10-by-12-inch pieces from the banana leaves. Cut off the tough rib at the top of the banana leaves. Cut out ¼-inch wide strips of banana leaves to use for tying the kinagang—you’ll need to tie two or three of them together to make them long enough to fit around the kinagang. (Alternatively you can use kitchen string.) Clean the banana leaf sections by wipin