Marinduque Ulang-Ulang o Ginataang Kagang Recipe

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:


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

  1. Wash and brush the kagang with clean water.
  2. Open the crab shell and remove the food eaten by the crab (found inside the crab) and separate it in a bowl.
  3. Slice the onions and mince garlic.
  4. Chop the coconut apple (bingi).
  5. Grate the coconut and get the coconut milk.
    Mixing and Cooking
  6. Mix the chopped coconut apple (bingi), fats of the crab, sliced onions, minced garlic, salt and the ground pepper. Then mix it thoroughly.
  7. Open each of the crab shell (stomach part) and put little amount of the mixed ingredients.
  8. Wrap a little amount of mixed ingredients in the banana leaf.
  9. Then place the crab with the wrapped ingredients in a casserole.
  10. Place the casserole in the stove and add the coconut milk.
  11. Wait until it boils and when the crab is already color red, then it is cooked already.
  12. Remove the casserole from the stove, let it cool then serve.
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