Taba ng talangka, also known as crab fat, is a popular condiment in the Philippines. It is made by rendering the fat from the abdomen of small crabs, known as talangka, and mixing it with spices to create a flavorful paste. Here is a simple recipe for making taba ng talangka at home:
- 1 cup crab fat
- 1 small onion, finely diced
- 2 cloves garlic, finely minced
- 1 tablespoon lemon or calamansi juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika (optional)
- In a small saucepan over medium heat, melt the crab fat.
- Add the onion and garlic and sauté until the onion is translucent.
- Stir in the lemon or calamansi juice, sugar, salt, and black pepper.
- If using paprika, add it now and stir to combine.
- Reduce the heat to low and simmer for 5-10 minutes, until the flavors have melded together.
- Remove from heat and let the mixture cool to room temperature.
- Once cool, transfer the taba ng talangka to an airtight container and store in the refrigerator until ready to use.
Taba ng talangka can be used as a condiment for various dishes, such as grilled meats, seafood, and vegetables. It can also be used as a spread for sandwiches or as a topping for rice. Enjoy!