Ginataang Talangka (Asian Shore Crabs in Coconut Milk)
It’s funny that very few Filipinos know what is the English term for “talangka”. Those tiny crabs that are sometimes mistaken as baby crabs. Some say that talangka is a mini version of “alimango” (mud crab). Some call it mini crab and I also thought the correct term was crablets. But with a little research I found out that the correct English for talangka is “Asian shore crab” because of the square shaped top shell.
20 – 30 fresh talangka (Asian Shore Crabs)
8 – 10 gabi (taro) leaves w/ stalks (shredded, wilted)
4 – 5 green native pepper (jalapeno)
5 – 6 cloves garlic, minced
2 tbsp. minced ginger
2 coconuts, grated and extract: 1 cup thick cream and 2 cups thin cream
1 tsp. vetsin or MSG
1 medium sized onions, minced
salt to taste
How to cook Ginataang Talangka
- Wash shore crabs or talangka and drain.
- In a large pan, put in thin cream and add ginger, garlic, onion, whole green peppers, salt and vetsin.
- When cream boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes.
- Pour in thick cream and add talangka. cook until sauce thickens and oil comes out.