Ingredients

Seafood

• 2 whole lobsters, halved

• 1 lb prawns, peeled and deveined

• 1 cup squid rings

• 1 cup clam meat

Aromatics

• 2 lemongrass stalks, smashed

• 1 red onion, minced

• 8 garlic cloves, crushed

• 1 thumb ginger, sliced

• 3 bay leaves

• 1 tsp annatto oil

• 2 tbsp taba ng talangka (crab fat)

Liquid Base

• 6 cups coconut water

• 2 cups coconut cream

• 1 cup chicken broth

• 1 cup charred coconut purée*

• 1 tbsp palm sugar

• 1 tbsp fish sauce

• 1 tbsp calamansi juice

• Salt & white pepper, to taste

Coconut Rice Pearls

• 1 cup cooked Filipino heirloom rice

• 2 tbsp coconut cream

• 1 egg yolk

• 1 tbsp cassava starch

• Banana leaf, for rolling

(Optional Add-On)

• 2 tbsp fresh durian pulp

Instructions 

1. Make the Coconut Rice Pearls

1. Combine cooked heirloom rice, coconut cream, egg yolk, and cassava starch.

2. Mash lightly until tacky and form into small pearl-sized balls.

3. Wrap in banana leaf and steam for 10 minutes. Set aside.

2. Prepare Charred Coconut Purée

1. Char 1 cup grated coconut in a dry pan until smoky.

2. Blend with ½ cup coconut water until smooth. Set aside.

3. Build the Stew Base

1. Heat annatto oil in the Platinum 12 Qt over medium heat.

2. Sauté onion, garlic, ginger, lemongrass, and bay leaves until fragrant.

3. Stir in crab fat until melted and incorporated.

4. Pour in coconut water, chicken broth, and palm sugar.

5. Bring to a gentle simmer.

4. Add Seafood

1. Add lobster halves first and cook covered for 8 minutes.

2. Add prawns, squid, and clams.

3. Pour in coconut cream and the charred coconut purée.

4. Season with fish sauce, salt, and white pepper.

5. Add Optional Exotic Flavor

• Whisk in durian pulp for a deeper, smoky richness (optional).

6. Finish the Dish

1. Add calamansi juice.

2. Gently drop in the coconut rice pearls.

3. Simmer for 3 minutes, then turn off heat.