June 25, 2012

Taba ng Talangka

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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

Prawns with Crab Fat

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.
Prawns with Crab Fat

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.(^_^)



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.


Elizabeth @Mango_Queen said...

Oh my gosh, taba ng talangka is my all-time favorite on rice! I can't forget the aroma of the crab paste and a spritz of calamansi on it. I could eat this forever, every single day !!! Thanks for sharing, Oggi and for reminding us how delicious our unique specialties are !

adorasbox said...

The best ever part of the crab and only in the Philippines is it bottled like this. Super yummy! Stir fried with prawns...just heaven.

Iska said...

That just made me drool big time, Oggi. I seldom eat this but when I do I end up eating lots of rice. Sarap!

wok with ray said...

Perfect combination -- shrimp and aligi. Yummy and uniquely Filipino. Lots of rice for me, please. Have a great week, Oggi!

Pinoy Kitchenette said...

OMG! THis is the ultimate super yummy -taba ng talangka... sarap! I remember when somebody gifted me with a bottle of this, I got tummy ache because of overeating! I cannot help it... Sobrang sarap kasi! Plus you have those shrimps, oh my.. mapapalaban ako dyan..

Btw, Ive nominated you for "The Versatile blogger " badge/award.

Always been a fan and follower! More power!

PinayinTexas said...

Eating aligi is my favorite part in eating crabs! Combined with shrimps, which is another favorite of mine, will make it even more irresistible for me!

Juliana said...

I love crab roe...where can I find this in Los Angeles? I would love to get some....looks delicious, so so tasty!
Thanks for introducing me to this delicacy :)
Hope you are having a great week Oggi!

chef_d said...

I wasn't able to participate this month but this post on taba ng talangka is soooooooooooo mouth-watering! I just remembered that I have an open bottle in the chiller at home! Yummu dish!

Unknown said...

You prawns look great.

♥peachkins♥ said...

This is delicious but "deadly" LOL! I love using taba ng talangka in pasta sauces...soooo delicious!

Here's my late entry: Pancit Habhab

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