Using a clay pot, the crabs are mixed in a sauté of garlic, onion, and tomato until their shells become reddish.
“Pag pula na ang alimango, ibutang ang tanglad, isabaw ang tubod, isunod ang kinayod nga lubi kag takpan ang kolon kag pabukalon,” said part of a video demonstration of the Digital Documentation of Capisnon Native Foods.
(When the crabs become reddish, add the lemon grass, coconut juice, and young coconut meat then close the pot until it boils.)
The preparation is wrapped up by adding salt according to taste after the pepper leaves and sliced long pepper fruit variety are added to the pot.
