It’s surprising to know 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.
To cook ginataang talangka; Wash shore crabs or talangka and drain. In a large pan, put in thin coconut milk and add ginger, garlic, onion, whole green peppers, salt and MSG. When coconut milk boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes. Pour in thick coconut milk and add the talangka. Cook until sauce thickens and oil comes out.
- 30 pcs fresh talangka (Asian Shore Crabs)
- 10 gabi (taro) leaves w/ stalks (shredded, wilted)
- 5 green native pepper (jalapeno)
- 5 cloves garlic, minced
- 2 Tbsp. minced ginger
- 2 coconuts, grated and extract: 1 cup thick coconut milk and 2 cups thin coconut milk
- 1 tsp. MSG or granulated seasoning
- 1 medium sized onions, minced
- salt to taste
- Wash shore crabs or talangka and drain.
- In a large pan, put in thin coconut milk and add ginger, garlic, onion, whole green peppers, salt and MSG.
- When coconut milk boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes.
- Pour in thick cream and add the talangka. Cook until sauce thickens and oil comes out.
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