Preparation info
  • Makes


    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.


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


    1. 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