Talangka are really small shore crabs in the Philippines. Filipinos typically harvests talangka to produce delicacy called ginataang talangka and taba ng talangka (roe fat) as flavor enhancer.
INGREDIENTS:
20 pieces fresh talangka
10 pieces wilted gabi leaves, shredded
3 pieces sili
5 cloves garlic, minced
2 tablespoon ginger, minced
3 cups coconut milk
1 large onion, julienned
salt
HOW TO PREPARE:
Wash talangka and drain. In a large pot, put 2 cups of coconut milk, ginger, garlic, sili and salt.
When the mixture simmers, put the gabi leaves and simmer for 30 minutes. Add 1 cup of coconut milk and the talangka. Simmer until the stew thickens and the oil separates naturally from the coconut milk.
Now a word of caution for taba ng talangka - Yes, it is sinful to eat taba ng talangka especially if you have high blood pressure or you are allergic to crustaceans. Consult your doctor before feasting on this delight or choose another way of garnishing your food.
(Source: navarrofood.otopphilippines.org)
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