Taba ng Talangka

The Republic of the Philippines, although tiny, has an endless variety of rich and unique food. One such delicacy is the taba ng talangka. Direct translation is fat of crab but the fat is actually crab roe from really tiny crabs called talangka. It's super delicious by itself with a squirt of lemon juice and extra yummy when added to fried rice or sauteed prawns.  

Thanks Cherrie and Tina for hosting this month's KCC challenge and for featuring unique Filipino dishes.

Prawns with Crab Roe

½ tablespoon butter

12 pieces large shelled prawns

3 tablespoons taba ng talangka

½ to 1 tablespoon lemon juice

sea salt, to taste

crispy fried sliced garlic, optional

• Heat butter in a small skillet. Cook prawns until pink and opaque, about 1 minute on each side. Add crab roe and lemon juice. Taste and add salt if needed. Sprinkle with crumbled fried garlic if desired. Serve warm with steamed rice.

Here are a few most unique favorites that I believe can only be found in the Philippines:

Kulangot ng Intsik, literally Chinese boogers, are rice cakes sold in round containers. Kiping photo source:  Vincent John; Kulangot photo source: Birgitte.

And here is a video on how to make the ultimate "only in the Philippines" street food, Kwek-Kwek. Dontcha just love the name of this dish.(^_^)

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Kulinarya was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.