PAS-ONG

Filipino Practices



Oct 30, 2013, 10:36 PM - https://sites.google.com/site/catmonanonsabako/tradition/practices

Figure A Figure B

PAS-ONG or BAMBOO CRAB TRAP

Figure A : Bamboo crab trap disassembled showing the five component parts: the body, the trap-door, the cross-bow, the trigger, the spindle .

Figure B : Bamboo crab trap fully assembled and cocked. Trap-door assembly is to the right, trigger assembly is to the left.

Some bamboo crab traps are baited with local fruits especially coconut meat for some reason it is one of Kagang’s favorite food. But the old fashioned way is to set the bamboo crab traps in the morning and harvested in the afternoon and is done by inserting into the mouth of crab burrows without any bait at all. The trap is so designed with the ability to catch “Kagang” land or mud crabs alive and unharmed, a very environmentally friendly crab trap.

Kagang's LairLaming (Cleansing Process) Cooked

Kagang or Mud Crab

As a way of cleansing the inner part of the Kagang, “laming” was the common practice of the locals. Laming is done by putting the kagang in a pail with clean water (water must be replaced everyday) and grated coconut meat as food for a few days before the cooking takes place. Some like to cook them in a stew of coconut milk and shredded coconut meat. Our simple way is dropping it in boiling water alive with sea salt to taste until the color turned red, yes a very simple way of cooking it and yet taste so good. It is as succulent and as delicious as the alimango, but you need to try them to really experience and taste the difference.

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