Inspired by Assad Baunto, the Malate Kitchen has come up with their take on the Maranaoan condiment with grated coconut, turmeric and chili. It's a carry-around topping used similarly to the Japanese furikake: on a steaming bowl of rice. If you travel a lot and have limited food options, this is one item you'd be happy to have in your bag at all times. At the farm in Capas, I recall Ate Del steaming patola and adding fried ginger on top. If you receive food this fresh, a simple steam treatment with a sprinkle of palapa will be perfect.
In terms of storage, it's pretty stable since it's cooked dry. If anything the hazard is mold, best avoided by refraining from varied humidity/temperature conditions.