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.