Sunday, April 26, 2020

Ginataang Taba ng Talangka Pasta (Pasta in Crab Paste and Coconut Cream Sauce)

It  was Good Friday and it was a challenge to come up with dishes other than our traditional Bacalao ala Lola Tunying and the usual fried Tilapia with fried eggplant and soy-calamansi for dipping.

Since the piggery love their crab paste ( taba ng  talangka -  red/orangey fat of the crablets) and the handsome hubby loves his pasta, I thought I'd combine both and give them this rich, divine pasta with a local twist.

The dish is simple and easy to do. Note that I don't actually measure. I go by taste. Try it :)

Pasta in Crab Paste and Coconut Cream Sauce Recipe

Ingredients :

bottle of taba ng talangka ( crab paste)

kakang gata ( fresh coconut cream ) or 

Cocomama ( a brand of  fresh coconut cream in packs)

pinch of curry powder



salt and pepper to taste

chili flakes

hot sauce if you want it really spicy 

or siling labuyo (jalapeño) if you want it fiery hot

dash of calamansi ( or lemon) for acid

your choice of pasta ( follow package directions)


Cooking method:

1.  Heat olive oil in a pan. Add curry powder.

2. Add the shrimps. Cook till pink. Take out of the pan and set aside

3. Saute garlic and onion in the same pan till translucent

4. Add crab paste to taste. I used 1 tablespoon.

5. Add 1 calamansi or a dash of lemon (optional)

6.Add the kakang gata  or Cocomama fres coconut cream. Simmer till thick

7. Season with fish sauce or salt & pepper

8. Add hot sauce or siling labuyo ( jalapeño) if you want it spicy

9. Add and incorporate the cooked pasta.

10. Mix in the cooked shrimp. Leave some for garnish on top

10. Add  diced spring onion for contrasting color.

Easy to make, filling and flavorful. What's not to love? Next time will try to make the pasta from scratch.

Bon Appetit!

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