Back in the kitchen and back writing here in the blog! The past few weeks have seen me playing around with a new format specially for Instagram for sharing the recipes that I make at home. You can check the last three videos out over on Instagram (IG: kipaguirre)! So far, I’ve done a basic risotto recipe, ginger syrup, and, for today, a crab fat pasta.
So this Sunday, my mom told me that she had a small jar of good taba ng talangka (crab fat) that she wanted to use up already. Since I’ve done risottos for most of my recent dishes, I decided to do a pasta to switch things up. The main challenge with taba ng talangka is the richness and fishiness that it usually brings to any dish. The cheaper bottles would also be heavy on the acidic and calamansi flavours and are significantly salty to the point that they can really take any dish overboard quite easily. My main “weapons” to counter this was adding some lemon peel for a light lemon flavour in the sauce and some lemon juice to cut the richness of the taba ng talangka.
- Half a white onion, diced
- 6 garlic cloves, sliced
- White wine
- Juice of half a lemon
- A small jar of taba ng talangka (crab fat)
HOW TO DO:
- Bring a pot of salted water to a boil and add your spaghetti.
- In a pan with some olive oil, add in your garlic and onions and cook for 2 minutes.
- Add in around two wine glasses of white wine and cook the alcohol off.
- Add in the crab fat (Note: You can also add some lemon peel at this point to let a bit more lemon flavour into the sauce).
- Pour in the lemon juice.
- Salt the sauce to taste.
- Add in the spaghetti and finish in the sauce for a minute or two (Note: Add some pasta water to get the desired consistency for the sauce).