Visayan cooking is generally simple.  Meat or fish is merely boiled with vegetables and spices to prepare a dish called tinola.  Sometimes, fresh coconut milk is added to tinola to make a new dish called utan.  When fish or meat is barbecued, it is called sinugba.  Boiled vegetables mixed with ginamos (salted fish or shrimp paste) and fresh coconut milk are served as kinilaw (literally, "eaten raw"). Now, we will discover how other recipe Cebuano has. Seemly same as the great and well-known Pinakbet but with a twist! Let's know more about what's the secret of this awesome and mouth-watering dish you surely love! Start up with..

INGREDIENTS:

2 tbsp cooking oil
2 cloves garlic,chopped
1 medium onion,sliced
young coconut meat
3 cups coconut juice
2 tsp salt
1 dozen crabs, boiled
scallions
1 tbsp tomato paste

Butong with Crabs Procedures:

1. Saute garlic, onions, tomatoes and butong.

2. Add coconut juice and salt to taste.

3. Add halved crabs and cover.

4. Cook for 10 minutes.

5. Add spring onions and cook for 2 more minutes.

BON APPETIT!!!

Source:

http://lutongpinoy.info/butong-with-crabs/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LutongPinoyRecipe+%28LUTONG+PINOY+RECIPE%29 

http://stepbysteprecipe.com/category/butong-with-crabs/