Yummy Kinagang
I remember my grandma during my elementary days that whenever I arrived from school to take my lunch I usually can guess her menu becuase of the captivating aroma of the kinagang.It is so yummy and tempting to taste.
Made primarily out of not so mature coconut, (coconut just before it enters its mature stage) and shrimp and wrapped usually in squash leaf.. This is a staple food in Gubat and other towns of Sorsogon. A true Sorsoganon delicacy.
Ingredients:
2 pieces of coconut (not so mature )
1 cup of crab eggs ( shrimp can substitute in the absence of crab eggs)
a pinch of sugar
a pinch of salt
Yerbabuena leaves
squash leaves
Instructions:
Prepare the cocounut for shredding and can be done slowly for it's finest result. Mixed the coconut with the eggs crabs and mix it well in a bowl. Put the desired sugar and salt. Put the Yerbabuena leaves. Wrap the mixture a squash leaves in a your desired size and boiled it in a water with its minimum volume. Can cooked within 3 to five minutes.
Ingredients:
2 pieces of coconut (not so mature )
1 cup of crab eggs ( shrimp can substitute in the absence of crab eggs)
a pinch of sugar
a pinch of salt
Yerbabuena leaves
squash leaves
Instructions:
Prepare the cocounut for shredding and can be done slowly for it's finest result. Mixed the coconut with the eggs crabs and mix it well in a bowl. Put the desired sugar and salt. Put the Yerbabuena leaves. Wrap the mixture a squash leaves in a your desired size and boiled it in a water with its minimum volume. Can cooked within 3 to five minutes.
