• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Shellfish Recipes / Ginataang Talangka (Asian Shore Crabs in Coconut Milk)

Ginataang Talangka (Asian Shore Crabs in Coconut Milk)

August 31, 2017 by Manny Leave a Comment

Tweet0Pin0Share0Yummly0

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. 

 

Ginataang Talangka
Print Recipe

Ginataang Talangka

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Seafood Recipes
Cuisine: Filipino
Servings: 4 servings
Author: Manny

Ingredients

  • 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

Instructions

    How 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 cream and add the talangka. Cook until sauce thickens and oil comes out.

     

    Ginataang Talangka

    Try Other Delicious Recipes:

    • Rellenong Alimango (Stuffed Mud Crabs)
      Rellenong Alimango (Stuffed Mud Crabs)
      Rellenong alimango is stuffed mud crabs with crab meat, eggs,…
    • Chili Crab (Singaporean Style)
      Chili Crab (Singaporean Style)
      This crab recipes is a spicy freshwater crabs dish, also…
    • Rellenong Alimasag (Stuffed Blue Crab)
      Rellenong Alimasag (Stuffed Blue Crab)
      This stuffed blue crabs recipe consists of crab meat, eggs…

    Filed Under: Shellfish Recipes Tagged With: crablets, panlasang pinoy, shore crab, talangka

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Beef Bulgogi Pinoy Style
    Next Post: Crab and Patola Omelet »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    Get Your Latest Recipe by Email!

    If you want to receive email updates about our newest recipes delivered to your mailbox, put your email on the box below and hit subscribe button!

    Enter your email address:

    Delivered by FeedBurner

    More Categories!

    Copyright © 2021 Panlasang Pinoy Meaty Recipes