Busogsilog

Crab Fat Rice used with 𝑻𝒂𝒃𝒂 𝒏𝒈 𝑻𝒂𝒍𝒂𝒏𝒈𝒌𝒂 (Fat from little Crablets/Baby Crab).

🌟 Story Time 🌟

Papa explained to me that a bottle of 𝑻𝒂𝒃𝒂 𝒏𝒈 𝑻𝒂𝒍𝒂𝒏𝒈𝒌𝒂 is always labeled as “Crab Paste,” but it’s not actually Crab Paste (like the Vietnamese or Thai brands), 𝑻𝒂𝒃𝒂 means fat, which is literally just the actual fat (no meat) from those baby crabs, Crab Paste brands from other cultures/cuisines have crab meat in it, it’s completely different (still delicious on its own! But not what we need). If you’re going to make this recipe, look for the Filipino brands (like Tropics or Navarro’s), and underneath “Crab Paste” it’ll say 𝑻𝒂𝒃𝒂 𝒏𝒈 𝑻𝒂𝒍𝒂𝒏𝒈𝒌𝒂.

I may or may not have grabbed the wrong bottle or two back on the day 😬 Papa was not happy, and he’d say this whole speech all over again. I heard it often!

Ingredients

• 2 Tbsp Vegetable Oil
• 1 head Garlic, minced
• 2 Scallions, sliced (White and Light Green separated from Dark Greens)
• 6 Tbsp Taba ng Talangka (Aligue)
• Juice of 1 Lime (about 1 Tbsp or so)
• 4 cups day old Cooked Rice
• Salt + Pepper

Directions

1. Over medium low, saute garlic as well as the white/light green parts of the scallion, keep it moving to prevent burning
2. Add Taba ng Talangka, Lime Juice and pinch of salt, stir for 2-3 minutes
3. Add White Rice, breaking up chunks of rice and stirring until each white grain is coated with orange. Keep folding and tossing rice.
4. Add a pinch of salt and freshly ground pepper to taste
5. Finish off with dark greens of the Scallions