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Spice Paste Preparation

  • Lemongrass Stalk, bruised and sliced thinly 3.0 pc
  • Ginger, peeled and sliced 20.0 g
  • Turmeric, peeled and sliced 30.0 g
  • Turmeric Powder 3.0 g
  • Garlic Cloves, peeled 30.0 g
  • Fresh Coriander, roughly chopped including the roots 20.0 g
  • Shallots, sliced 30.0 g
  • Green Finger Chilies, seeded and sliced 1.0 pc
  • Coconut Cream 250.0 ml

Rice Preparation

  • Canola Oil 60.0 ml
  • Japanese Rice 400.0 g
  • Lump Crab Meat (may be store bought, frozen) 100.0 g
  • Banana Leaf, cut to fit the pan 1.0 pc
  • Jumbo Crab, broken down to serving pieces (can be subsituted with 2 pcs Alimasag) 1.0 pc


  • Chicharon, crushed 20.0 g
  • Spring Onions 10.0 g
  1. Spice Paste Preparation

    • To make the spice paste, combine all the ingredients in a food processor. Puree until it forms a fine paste.
    • Taste and adjust seasoning.
    • Set aside until ready to use.
  2. Rice Preparation

    • Preheat oven to 350F.
    • Heat oil in a sauce pot. Sweat the onions until fragrant.
    • Add the rice and stir.Make sure that the rice is coated well with the oil.
    • Add the spice paste to the rice.Mix well.
    • Pour in the water. Bring to a boil.
    • Add the crab meat and stir to combine with the rice.Turn down the heat to simmer. *At this point, you may transfer the rice to a serving platter like a calzuela lined with banana leaves and finish the cooking in the serving container.
    • Arrange the crab on top of the rice.
    • Cover the pan with banana leaves, then with foil.
    • Cook in the oven for 30 minutes.
    • After the prescribed cooking time, check the doneness of the rice as well as the crab. If rice is still undercooked and needs more liquid, pour in ½ cup of broth to help cook the rice evenly.
  3. Presentation

    • Garnish with crushed chicharon on top and spring onions.
    • Serve immediately.