Making Crab Fat Paste (Taba ng Talangka, Aligue) Pampanga Philippines

Sasmuan is Pampanga’s hidden seafood haven. This is where you can find one of the richest bounties of the sea—taba ng talangka (crab fat). Tisya Culala has been cooking this sinfully delicious delicacy for over 30 years and we are getting a quick preview of how it is made. Taba ng talangka is an umami-filled ingredient that’s typically made with Talangka crab or lobster roe and tomalley. It renders a rich, orange hue to dishes that’s instantly recognizable by those who grew up eating it at home.

Making taba ng talangka and aligue is a tedious process which calls for patience and a certain level of expertise that can only be achieved through the years. We were lucky enough to take home a freshly-made bottle back to the studio, so stay with us until the end to watch Erwan Heussaff cook two delicious dishes that you can easily recreate at home!

For Orders:
09381278204 - Tisya Culala
  / tisya.culala  

Special thanks to:
Tisya Culala
Vener Culala

Jump to:
(0:00) Intro
(1:05) Making Taba ng Talangka
(6:54) Prawn Curry
(13:40) Fettuccine, Outro
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The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Supervising Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
MK Tayona - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Precious Vargas - Accounts Manager

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