Taba ng talangka facts for kids
  Top: A spoonful of bottled taba ng talangka, Bottom: River crab aligue
|
|
| Alternative names | crab paste, crab roe, taba ning talangka, pula, tabang talangka, aligi/alige, aligué/aliguí |
|---|---|
| Course | Condiment, ingredient |
| Place of origin | Philippines |
| Similar dishes | bagoong |
Taba ng talangka (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]) is a special Filipino seafood paste. It is also known simply as aligi (Tagalog pronunciation: [alɪˈgɛ]; Spanish: arigue or aligué). This paste is made from the roe (eggs) and a reddish-orange part called tomalley from small crabs. These crabs are often river swimming crabs or Asian shore crabs, known as talangka in the Philippines.
Contents
What is Taba ng Talangka?
Taba ng talangka is a popular condiment and ingredient in the Philippines. It has a rich, savory flavor that comes from the crab's internal parts. People often enjoy it with plain white rice. It can also add a unique taste to many seafood dishes.
How It's Made and Sold
When you buy Taba ng talangka in stores, it is usually cooked first. It is often sautéed with garlic. After cooking, it is preserved in oil. Then, it is sealed in glass jars. This way, it can stay fresh for a long time on the shelf.
Traditional Ways to Prepare It
In some parts of the Philippines, like Pampanga and Bulacan, there is a special way to make it. This version is called burong taba ng talangka. The word buro means "fermented." For this, fresh river crabs are covered in salt. This method helps to preserve the crab roe.
This traditional type of burong taba ng talangka is usually eaten right away. Once it is taken out of the salt, it can spoil quickly. So, families enjoy it fresh during mealtime.
How to Enjoy Taba ng Talangka
Taba ng talangka is very versatile in Filipino cooking.
- You can eat it as a side dish with hot white rice.
- It works well as a condiment, adding flavor to many meals.
- It is also a key ingredient in different seafood recipes.
One famous dish that uses it is a type of sinangag (Filipino fried rice). This special fried rice is called inaliging sinangag. The taba ng talangka gives the rice a unique, savory, and slightly orange color.
