Boracay, an island south of Manila, is known for its crab. Chef Adam Tabura shares a wok-fried version with a sticky coating in “A Filipino Kitchen,” part of the Hawai‘i Cooks series.

• 3 tablespoons peanut oil
• 3 tablespoons chopped garlic
• 2 tablespoons minced ginger
• 1 stalk lemongrass, crushed
• 2 tablespoons chopped chili peppers
• 2 pounds fresh whole crab, cleaned and cut into quarters
• 2 tablespoons hoisin sauce
• 1/2 cup tomato sauce
• 2 tablespoons patis (fish sauce)
• 1/4 cup beer, preferably Red Horse
• 1 teaspoon sesame oil
• 1/4 cup honey
• 1/4 cup sliced green onion, for garnish
• 2 to 3 calamansi, for garnish

In wok or large pan, heat oil. Add garlic, ginger, lemongrass and chili peppers; saute 1 to 2 minutes. Do not burn.

Add crab, hoisin, tomato sauce, patis, beer and sesame oil; cook 6 to 8 minutes on high. Once crab is cooked, add honey.

Taste and adjust seasonings. Serve hot, sprinkled with green onion and juice of calamansi, with slices of calamansi on the side. Serves 2 to 3.

Nutritional information unavailable.

From “A Filipino Kitchen,” by Adam Tabura (Mutual Publishing, $21.95). Find it at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.