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Bicol’s Special Inulukan (Crabmeat-Stuffed Taro Leaves in Coconut)
Bicol’s Special Inulukan (Crabmeat-Stuffed Taro Leaves in Coconut) – - Recipe

A heritage dish from Bicol, inulukan is made by stuffing taro leaves with river crabs (uluk), coconut meat, and spices like ginger, garlic, and lemongrass. The parcels are then slow-simmered in coconut milk until the oil rises, creating a rich, smoky, and creamy profile. This pinangat recipe is a great alternative to laing, offering the same beloved flavors in a more indulgent form.

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Ingredients

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Make the Inulukan Stuffing

Prepare the Taro Leaf Parcels

  • Taro Leaves, some kept whole and some shredded 20.0 pc

Cook the Inulukan

Created By:
Kenneth Cacho

Kenneth Cacho

Executive Chef, Unilever Food Solutions Philippines

A heritage dish from Bicol, inulukan is made by stuffing taro leaves with river crabs (uluk), coconut meat, and spices like ginger, garlic, and lemongrass. The parcels are then slow-simmered in coconut milk until the oil rises, creating a rich, smoky, and creamy profile. This pinangat recipe is a great alternative to laing, offering the same beloved flavors in a more indulgent form.

...

Preparation

  1. Make the Inulukan Stuffing

    • Mix all ingredients in a bowl.

  2. Prepare the Taro Leaf Parcels

    • Place two taro leaves on a flat surface.
    • Add some shredded taro leaves and some prepared stuffing in the center.
    • Roll and tuck each parcel. Tie to secure.

  3. Cook the Inulukan

    • Place whole taro leaves in a deep pot. Arrange ginger, garlic, onions, and lemongrass over the leaves.
    • Arrange parcels on top of the aromatics.
    • Pour coconut cream and water. Add Knorr Chicken Broth Base and red chilies on top.
    • Bring to a boil and lower heat to simmer for 1 hour or until the coconut cream releases its oil.
    • Remove from heat and serve immediately.
Created By:
Kenneth Cacho

Kenneth Cacho

Executive Chef, Unilever Food Solutions Philippines
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