Peel the santol and chop it finely to your liking.

Pound the garlic and chilies until fine. Add palm sugar, fish sauce, seasoning powder, and fermented crab paste.

Add the chopped santol to the mixture and mix well. Add the steamed field crab, dried shrimp, and culantro. Mix everything together.

Serve with betel leaves or acacia leaves for extra flavor. Enjoy!