“Talanca” / “Talangka”

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2 Comments

  1. September 5, 2008 at 12:49 am

    I miss the orange jars of talanca paste. Mix that with hot rice and pork chops a parilla and I’m set.

  2. August 31, 2007 at 7:05 pm

    My parents own a palisdan in Minalin, Pampanga. There, they produce bangus and sugpo. The talanca ( baby crabs ) are actually the pests in the fishpond, because they consume most of the food for milkfish. Therefore, they have to be extracted — as many as possible. Papang Anding takes them home and distributes them to neighbors and relatives. Mamang Dading instructs our cook and her helpers to “buro” them in big “tapayan” with rock salt for 3 to 4 days. Other times they are preserved as paste in jars. Delicious and very rich in protein. Try them.

    Cecile


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