Taba ng talangka is the orange fat of small shore crabs, sauteed in garlic and oil and kept in jars. In Bulacan and Pampanga it is eaten a spoonful at a time with hot rice or stirred into rice and pasta.
2 hours · Serves 6
Ingredients for Taba ng Talangka
2 kg live talangka (small shore crabs)
1/2 cup cooking oil
1 head garlic, minced
1 tablespoon calamansi juice
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
How to cook Taba ng Talangka
1.Rinse the talangka in several changes of cold water until the water runs clear. Put them in the freezer for 15 minutes so they stop moving.
2.Working one crab at a time, pull off the top shell with your thumb. Scrape the orange fat from the shell and body into a bowl with a small spoon or toothpick. Save the bodies for sabaw.
3.Heat the oil in a small pan over low heat and cook the garlic slowly until light golden.
4.Add the crab fat and cook over low heat, stirring gently, for 8 to 10 minutes until thick, deep orange and the oil separates.
5.Stir in the calamansi juice, salt and pepper and cook for 2 minutes more.
6.Spoon into a clean, sterilized jar while hot and make sure the oil covers the top. Cool, then refrigerate for up to 2 weeks. Serve with hot rice.
