Taba ng talangka (preserved crab fat)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

taba ng talangkaWhen I was interviewed by MenÕs Health magazine recently, I was asked what I considered to be the most unhealthy Filipino food. I forgot what should have been at the top of my list–taba ng talangka. Taba is fat; talangka is a small crab. These crabs, two inches wide (excluding the feet) on the average, have no edible meat to speak of. They are cooked in a little oil, the shell is opened and the orange-colored fat is eaten. ThatÕs what the talangka is prized for–the fat.

The modern way to enjoy taba ng talangka is to buy it in jars, such as the ones shown in the photo. It has the consistency of paste. I donÕt eat taba ng talangka because I am allergic to crabs and all other crustaceans. But most everyone I know do including my husband. The paste is spooned onto hot rice, stirred in and enjoyed. If thatÕs not sinful enough, here are some other ways of enjoying taba ng talangka:

1. Something Fishy in Libis, Quezon City, offers shrimps sauteed in taba ng talangka.

2. Sepik Mom Alma recommends Cafe BolaÕs (Gateway Mall, Cubao, Quezon City) spaghetti with taba ng talangka.

3. Wysgal raves about the sophisticated Sauteed Shrimp Special, Òa deliciously unique combination of shrimp, taba ng talangka, white wine and mayonnaiseÓ at Chef EdÕs (H. V. de la Costa Street, Makati).


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June 24, 2005  Print This Post   
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