Comments on: Taba ng Talangka / Crab Roe Paste

by: yan ronquillo

Sat, 08 Mar 2008 09:14:57 +0000

botlled ones are not that good,its the talangka, the live ones that you buro,just put salt and after 2 days you can eat them.

by: Joseph Sarmiento

Thu, 31 Jan 2008 15:53:28 +0000

good day. if you want to avail a different brand of crab fat paste please do contact me. I can say that it is better than any other brand that is available in the market. Here’s my contact number 09266439021 and my email ad “jdssarmiento@hotmail.com”.

by: Bud

Sun, 09 Dec 2007 01:08:56 +0000

Would this paste work as a substitute for she crab roe in a typical southern american she crab soup?…or does it have to many other flovors addes please advise.

by: zena

Tue, 20 Nov 2007 12:54:56 +0000

My lola used to make this when i was young and we would squeeze the blanched talaba dry over steaming rice. I would squeeze about 10 pcs, add calamansi then eat. Using the hands is the only way to go. It’s actually black with some orange bits. And it’s also fun to lick your forearms to prevent it reaching your elbows. We rarely make it now as it’s quite tedious to clean them (with a toothbrush) and salt them under the caps one by one. Plus our aging household population is trying to eat to live. =)

by: mart yang

Fri, 25 May 2007 02:33:40 +0000

i bought taba ng talangka at greenhills tiangge,ive always been a lover of this dish and navarros is d best ive ever tasted,less salty and less msg[maybe],but perhaps isnt it great if they can have a website so we can see how this stuff are being made or bottled,some sort of a tour prehaps.,anyway good luck,.