Ulang-Ulang is a local cuisine that is originally known in Gaspar Island, Pinggan, Gasan, Marinduque. It had been adopted and practiced by other barangays in Gasan. The word ‘ulang-ulang’ means ‘ginataang kagang’ (Gecarcoidea lalandii). It is available all throughout the year.
The ingredients and processes involved in making ulang-ulang are as follows:
Ingredients
15 pieces of kagang
20 pieces of coconut apple (bingi)
1 piece of coconut (niyog)
3 pieces of onions
2 cloves of garlic
1 tablespoon of ground pepper pinch of salt
Procedure / Preparation
- Wash and brush the kagang with clean water.
- Open the crab shell and remove the food eaten by the crab (found inside the crab) and separate it in a bowl.
- Slice the onions and mince garlic.
- Chop the coconut apple (bingi).
- Grate the coconut and get the coconut milk.
Mixing and Cooking - Mix the chopped coconut apple (bingi), fats of the crab, sliced onions, minced garlic, salt and the ground pepper. Then mix it thoroughly.
- Open each of the crab shell (stomach part) and put little amount of the mixed ingredients.
- Wrap a little amount of mixed ingredients in the banana leaf.
- Then place the crab with the wrapped ingredients in a casserole.
- Place the casserole in the stove and add the coconut milk.
- Wait until it boils and when the crab is already color red, then it is cooked already.
- Remove the casserole from the stove, let it cool then serve.
