Ginataang Talangka
Ginataang talangka is a rich and savory Filipino dish made of tiny shore crabs simmered in coconut milk with aromatics and leafy vegetables.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Seafood Recipes
Cuisine: Filipino
Keyword: Asian shore crabs in coconut milk, ginataang talangka
Servings: 4 servings
Calories: 301kcal
Author: Manny
- 30 pcs fresh talangka Asian Shore Crabs
- 10 gabi or taro leaves w/ stalks (shredded, wilted)
- 5 pcs green native pepper jalapeno
- 5 cloves garlic minced
- 2 Tbsp. minced ginger
- 2 mature coconuts (niyog) grated and extract: 1 cup thick coconut milk and 2 cups thin coconut milk
- 1 tsp. MSG or granulated seasoning
- 1 pc 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 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.
Cooking Tips:
Use Fresh Talangka for Maximum Flavor
Always choose live or freshly caught talangka when possible, as these tiny crabs spoil quickly and lose flavor once frozen. The fresher the crabs, the more intense and natural their umami richness will be in the final dish. Rinse them thoroughly in running water to remove grit and mud trapped in their shells.
Don’t Rush the Coconut Milk
Let the thin coconut milk simmer slowly with the aromatics to allow the flavors to build gently. Boiling it too fast can cause the milk to curdle or separate, affecting both texture and taste. Adding the thick cream only near the end helps keep the sauce silky and rich.
Handle Gabi Leaves with Care
If using fresh gabi leaves, make sure to remove the stems and cook them thoroughly to avoid the itchy sensation they can cause. Simmering them for at least 30 minutes softens the fibers and mellows out their earthy flavor. You can soak them in salted water beforehand as an extra precaution. 