The wild card in this deck is really the kudkuran, or coconut grater, as it is known in the Philippines. Also called kabayo (from Sp. caballo=horse) for the way one straddles it, this simple contraption that looks like a wooden footstool with a metal tongue is very much an integral tool in the Filipino

kitchen.

What you do, is you actually ride on this and then you grate the coconut meat from the halved coconut by scraping the white coconut meat from the

shell using the ‘head’ which has these sharp tines.

First, let's get that coconut open! Coconuts sold in Philippine supermarkets are sometimes scored with a thin line or crossmark to help crack it open. Start by holding the coconut firmly in one hand, with the scored section up, if any, over the sink. There will still be some coconut water left - you cansimply drain it out or save for later. Then, with the blunt side of your cleaver or knife (for the love and continued good health of your appendages -

USE THE BLUNT SIDE!), give the coconut a sharp thwack or two to crack it. Give it a quarter turn and another hard thwack, then repeat until the

coconut splits in half.

Lay a rug or some newspapers on the floor and set your kudkuran on top, with a large shallow bowl or baking pan beneath the grating blade. Before

you hop on and start grating.