For 900 a jar, I'm glad the price matches the labor. It's a comfortable profit. A lot of our labor-intensive traditional dishes are sold for much cheaper than the effort required to make them, that's why a lot are disappearing.
Tita ko yan 😘❤️❤️ Sa kanyang negosyo madami kami mga pamangkin nya na nakikinabang. Sya lagi namin pinupuntahan pag wala kami baon at tuwing recess. Sa kanya kami humihingi pera para may makain kmi. Kaya mahal na mahal namin yan. Bata pa lang kami natuto na kami magpusit ng talangka tapos binibigyan nya kami pera 🤩
Been binge watching all of FEATR videos. I think the team is doing a great job showcasing Filipino small businesses and culture. We get to see lives of Filipinos, their struggles, their triumphs...all these are really beautiful. Thank you for doing this!
THEY’RE CAPITALIZING! ERWAN IS NO DIFFERENT TO THE FOREIGNERS COMING TO THE PHILIPPINES TO GAIN VIEWS AND EARN MONEY BY EXPLOITING THE FILIPINOS MASKED AS PROMOTING CULTURE EME EME!! SHAME ON YOU ERWAN AMATEUR CHEF WHO WAS MOCKED BY REAL ITALIAN CHEFS HAHAHAH
In our family, we have a particular way of preparing crabs. Instead of 'taba ng talangka', we use the term 'burong talangka'. First, we pour boiling water on them, then we sprinkle and mix rock salt before placing them in a tightly closed jar. After fermenting for a couple of days, we can eat the crab fat by squeezing it over our rice along with vinegar and minced garlic.
Hagonoy, Bulacan or Macabebe/Masantol Pampanga area? Yes, that’s how we used to do it. Squeezing it all over steamed white rice, mixing it together until it turns into yellow rice. Haha. Cholesterol city.
Your efforts in meticulously exploring the entire country to showcase the depth and diversity of Philippine cuisine are truly invaluable. Your dedication will undoubtedly be recognized by history as a testament to your pioneering vision in elevating the Philippines onto the global gastronomic stage. More power to you, Erwan.
Bida bida di nga marunong yan magsalita ng tagalog bisaya iloko naisipan lang isang araw mag-feeling savior of philippine cuisine kasi gusto magkaroon ng meaning ang buhay. Mayaman lang kaya nagagawa niya kahit anong gusto niya.
Bida bida hindi nga marunong yan magtagalog bisaya iloko naisipan lang isang araw mag-feeling savior of heritage cuisine kasi walang meaning ang buhay. Mayaman lang kaya nagagawa kahit anong gusto.
I love taba ng talangka! I have a friend who is kapampangan that always have them in their fridge, now I know why, I didn't know it was a specialty in Pampanga
This video and the previous one are so nostalgic to me!!!! Thank you Erwan for featuring Pampanga on Featr. I used to make taba ng talangka with my mom when I was little.
We usually add it on scrambled eggs or omelette. And for pasta, we just saute minced garlic in Taba ng talangka (can also add butter or any neutral oil), add cooked pasta and that's it! 😄 Thanks for featuring our delicacies!
Watching this feels like home. Pampanga, my mom and the food featured in this. Its me and my mom's fave delicacy, we always eat it with steaming hot rice and vinegar (as a midnight snack lol dont try this its very bad). I feel comforted. Thanks FEATR!
My Lola used to make this for her family and send it out over the world to wherever we were. It was heaven every time we got it and as little kids growing up to our teens was safe to eat. Now that I’m in my early 50’s, I can probably eat it once every few months to be heart healthy😂
Thank you Chef for making this whole eps for pampanga. Makes me miss my apo more and more all of my lolas are now in Heaven and they are the ones that influenced my love for cooking. Trying to incorporate kapampangam cuisine with the international cuisine has been part of my R&D for quite some time now.
My fave! It's a Staple in Pampanga and Bulacan! We eat it with rice and dip in vinegar. The live talangka should be girl will be soak in rock salt for 3-5 days. Then it's ready to eat.
Finally you featured Pampanga! I was waiting for these features I thought you'd never go to Pampanga since you don't seem to believe its the culinary capital of the Philippines
We Kapampangans are a very proud breed (the good kind). We're firstly proud of our cuisine and confidently invite and share it to our friends from outside the province to partake coz we know they'll love it too, like we have been lovin' them for generations. And that pride seeps into different aspects of our lives, that is deeply rooted in our pride of our food. If you heard the saying 'mayabang ang mga kapampangan', we affectionately embrace that. Love the pampanga feature and series.
We used to do that!my mother will cook,and me and my sister will prepare the crab meat!but before it was just calamwnsi that you use to flavor it,..but now they use color and magic sarap!before was more authentic!
omg i mis that. i remember in college since we are near bulacan sweet in retiro and I usually buy 1 bottle of taba ng talangka and Of course use it as my sawsawan with calamansi. ❤
I'll never remove the poop sac from my prawns now lol Thanks Erwan for these recipes! And for these Pampanga video series. I have learned so much! There's something about you when you create these videos that I take your words to heart❤ Keep it up!
I still remember de times when we were kids, our aunties would call us to help them squeeze sacks of talangca and turn them in paste for personal cosumption.
This is one of the most indulgent food. I remember buying them in tin cans in Rustans. I can’t believe my eyes. Then the supply just stopped. Like the El Rey Charizo and the chargrilled garlic and smoke Tawilis in jars. Rustans should put these back in its shelves. My favorite dish from the crab roe are pasta and paella such treats!!Or just as a side sawsayan with kalamansi
Sobrang nahype to a few years back dito samin so triny ko sya with kanin plus calamansi (dahil ganon ang nakita ko) pero hindi ko sya nagustuhan for some reason. Pero dahil napanood ko to, oras na yatang tikman sya ulit! 🤣
Yes, I eat it with capellini, sometimes garnished with lemon zest and with a bit of fresh squeezed lemon juice. I don’t get to buy taba ng talangka unless I go back to the Philippines. 😢
Lived my whole life in Hawaii until very recently and there's lots of Filipino people in my paradise home state but they never showed us this cultural food.
Pag binurong aligue ng talangka masarap igisa sa bawang at konting kalamansi tapos ihahalo na sa bahaw - Aligue Fried Rice.. Tapos piniritong Tinapang Banak w/ homemade Ensaladang Talong.. Almusal na.. Be liberal sa Aligue para mas may umami ang sinangag..
So interesting seeing the variety of food. In my country, we don't have stuff like this. I bet it taste so damn good, how can it not be with all those tomalley
Hey, chef. question about the curry: you mentioned coconut meat -- were you referring to "niyog" (for a more fibrous texture with intense coconut aroma) or buko (softer texture with more subtle notes)? Huge thanks to you for igniting my curiosity and passion for Filipino flavors. I'm literally in Seafood City looking for this stuff. I can already see many applications for talangka.
My lola has made these when she was still alive. We call it burong talangka. Imho what you have in have is the version with extenders. Notice 1how what your guest made have big lumps of crab fat but the bottle you have has “finer” texture/appearance. Also, crabs are sprinkled with lots of salt and allowed to be “buro-ed” for days before the fats are extracted. And my lola used a ton calamansi juice instead of vinegar. I still buy bottled crab fat to remind me of my lola. They may taste different, but they make me feel the same way when she was cooking it for us. ❤️
"Di man ako kumakain ng talangka, tinatakman ko lang" - Naalala ko tuloy yung lola ko, never kumain ng baka dahil daw maango, pero kung magluto ng bulalo pamatay sa sarap.
"Di ako kumakain, tumatakman lang." Mesira ku kang dara ku. 😅 Btw, I have seen aligue being made when I was a kid, by my grandma and a help. They used the back of the spoon instead.
these crabs we use for FUMET...its for PAELLA..10 kgs of these crabs in the over at 200 degrees 20 mins, and we boil them with some veggies and smoked paprika..
For 900 a jar, I'm glad the price matches the labor. It's a comfortable profit. A lot of our labor-intensive traditional dishes are sold for much cheaper than the effort required to make them, that's why a lot are disappearing.
tbh with how tedious the process is, she should charge more. This looks so delicious my mouth started watering.
crab prices are also rising.
Tita ko yan 😘❤️❤️ Sa kanyang negosyo madami kami mga pamangkin nya na nakikinabang. Sya lagi namin pinupuntahan pag wala kami baon at tuwing recess. Sa kanya kami humihingi pera para may makain kmi. Kaya mahal na mahal namin yan. Bata pa lang kami natuto na kami magpusit ng talangka tapos binibigyan nya kami pera 🤩
pano po mg order?
@@deetorres8027 taga saan po kau?
@@RVS-pj6bd uu nga po pero konti lng po nlalagay. Pero svhan ko din po na wag na gmamit.
@@RVS-pj6bd mlasa po kc yan. Kahit isang kutsarita lang ihalo sa kanin solve kna. D na malalasahan ang vetsin.
@@deetorres8027 taga saan po kau?
White rice, tabang talanka, and drizzle some calamansi. Microwave for 30 seconds. My go to meal. Faster than instant ramen
my father would also add patis if the taba is not salted yet
120/80 kapa din? Hehe
@@GeorgeEstregan828that bottle will last me couple of months. Filipino food is not healthy, but you have to eat it in moderation.
bagong saing na rice is better. para di na mag microwave hehe
@@GeorgeEstregan828Free cholesterol😂😂
Big mud crabs nga nakakatamad himayin, haha yan pa maliliit. Salute to these hardworking people and to FEATR
Been binge watching all of FEATR videos. I think the team is doing a great job showcasing Filipino small businesses and culture. We get to see lives of Filipinos, their struggles, their triumphs...all these are really beautiful. Thank you for doing this!
THEY’RE CAPITALIZING! ERWAN IS NO DIFFERENT TO THE FOREIGNERS COMING TO THE PHILIPPINES TO GAIN VIEWS AND EARN MONEY BY EXPLOITING THE FILIPINOS MASKED AS PROMOTING CULTURE EME EME!! SHAME ON YOU ERWAN AMATEUR CHEF WHO WAS MOCKED BY REAL ITALIAN CHEFS HAHAHAH
In our family, we have a particular way of preparing crabs. Instead of 'taba ng talangka', we use the term 'burong talangka'. First, we pour boiling water on them, then we sprinkle and mix rock salt before placing them in a tightly closed jar. After fermenting for a couple of days, we can eat the crab fat by squeezing it over our rice along with vinegar and minced garlic.
Sounds absolutely delicious!
Yes po,masarap ang burong talangka. Ganyan din ginagawa ng mama ko dati.
My parents used to do this process...they enjoy this dish together and now only mom does..papa passed away and no one from the family joins my mom 😢
Hagonoy, Bulacan or Macabebe/Masantol Pampanga area?
Yes, that’s how we used to do it. Squeezing it all over steamed white rice, mixing it together until it turns into yellow rice. Haha. Cholesterol city.
Leaning a lot about Filipino cuisines as a foreigner❤
Your efforts in meticulously exploring the entire country to showcase the depth and diversity of Philippine cuisine are truly invaluable. Your dedication will undoubtedly be recognized by history as a testament to your pioneering vision in elevating the Philippines onto the global gastronomic stage.
More power to you, Erwan.
Bida bida di nga marunong yan magsalita ng tagalog bisaya iloko naisipan lang isang araw mag-feeling savior of philippine cuisine kasi gusto magkaroon ng meaning ang buhay. Mayaman lang kaya nagagawa niya kahit anong gusto niya.
Bida bida hindi nga marunong yan magtagalog bisaya iloko naisipan lang isang araw mag-feeling savior of heritage cuisine kasi walang meaning ang buhay. Mayaman lang kaya nagagawa kahit anong gusto.
I love taba ng talangka! I have a friend who is kapampangan that always have them in their fridge, now I know why, I didn't know it was a specialty in Pampanga
This video and the previous one are so nostalgic to me!!!! Thank you Erwan for featuring Pampanga on Featr. I used to make taba ng talangka with my mom when I was little.
Thanks for watching!
mahabang pasensya din pala puhunan sa paggawa nito! thanks for sharin, now I have a deeper appreciation for it.
I just commented on Erwan's post yesterday and here it is he granted it. HAHAHAHA. Thank you for this. ❤
This brings back memories of the lunches and dinners my Lola cooked for us. Delicious and satisfying.
I am so blessed for my mother who taught me how to make this amongst many other "Filipino" culinary arts
Not sure if someone already commented about this, pinupusit is squeezing in Capampangan
We usually add it on scrambled eggs or omelette. And for pasta, we just saute minced garlic in Taba ng talangka (can also add butter or any neutral oil), add cooked pasta and that's it! 😄 Thanks for featuring our delicacies!
Almusal na Sinangag na kanin at taba ng talangka mainit na kape....sarapppp.
I use it for my crabfat pasta !
Watching this feels like home. Pampanga, my mom and the food featured in this. Its me and my mom's fave delicacy, we always eat it with steaming hot rice and vinegar (as a midnight snack lol dont try this its very bad). I feel comforted. Thanks FEATR!
Taba ng talangka + mainit na kanin= hay kasarap😊❤️
My Lola used to make this for her family and send it out over the world to wherever we were. It was heaven every time we got it and as little kids growing up to our teens was safe to eat. Now that I’m in my early 50’s, I can probably eat it once every few months to be heart healthy😂
Thank you Chef for making this whole eps for pampanga. Makes me miss my apo more and more all of my lolas are now in Heaven and they are the ones that influenced my love for cooking. Trying to incorporate kapampangam cuisine with the international cuisine has been part of my R&D for quite some time now.
Thank you Erwan for sharing. It humbles me as a person
I grew up eating that in Pampanga. It's seasonal and I would even join some friends catching crabs back then and it was fun, I enjoyed it.
if you're not from PH, this is a must try. I put this on everything, Rice, Bread, Potato.
Wow yum! Mine is with hot rice topped de tabang talangca and squeeze calamunding, so yummy!❤
More pampanga videos! Love this video also, thats there's recipe and ways how to cook it. ❤❤❤
My fave! It's a Staple in Pampanga and Bulacan! We eat it with rice and dip in vinegar. The live talangka should be girl will be soak in rock salt for 3-5 days. Then it's ready to eat.
Finally you featured Pampanga! I was waiting for these features I thought you'd never go to Pampanga since you don't seem to believe its the culinary capital of the Philippines
My dad from Masantol, love eating that talangka when I get a chance to go home. Thanks for great video. 🙏🏽
How I wish to taste the foods that Erwan cooked. Simple yet seeing the reaction of the taster makes me envy🤤
Talangka pala yung gamit sa Crab Fat.
Kaya pala iba ang lasa sa normal na Crab na kinakain natin. (Alimango at Alimasag)
We Kapampangans are a very proud breed (the good kind). We're firstly proud of our cuisine and confidently invite and share it to our friends from outside the province to partake coz we know they'll love it too, like we have been lovin' them for generations. And that pride seeps into different aspects of our lives, that is deeply rooted in our pride of our food. If you heard the saying 'mayabang ang mga kapampangan', we affectionately embrace that. Love the pampanga feature and series.
Mayabang ka nga🙄
That is yummy condiment.Sarap nyan sa kanin.Wag lang sobra kain daw dhil,masama sa bp.
Sarap naman ng ulam ni Nanay🤤
We used to do that!my mother will cook,and me and my sister will prepare the crab meat!but before it was just calamwnsi that you use to flavor it,..but now they use color and magic sarap!before was more authentic!
omg i mis that. i remember in college since we are near bulacan sweet in retiro and I usually buy 1 bottle of taba ng talangka and Of course use it as my sawsawan with calamansi. ❤
Sarap niyan nakakapang laway worth sumakit batok mo huwag lang matuluyan.
FEATR love these documentaries! Made so well visually and content wise 💯. Excited for the next videos!
I love this feature. Thanks Erwan.
Thanks, Erwan for featuring this.
I'll never remove the poop sac from my prawns now lol Thanks Erwan for these recipes! And for these Pampanga video series. I have learned so much! There's something about you when you create these videos that I take your words to heart❤ Keep it up!
Wow Erwan’s prawn curry looks promising aha❤
Always Waiting for All Episode in Pampanga Thank you Featr 💪🏼
Nag npanood ko toh, napa order ako ng taba ng talangka sa amazon
ahh my favorite!! Been eating it ever since I was a kid 😊
I still remember de times when we were kids, our aunties would call us to help them squeeze sacks of talangca and turn them in paste for personal cosumption.
Thanks, Featr, for putting the spotlight on Pampanga. Have you heard of Kapampangan duman as well? You may find it interesting.
This is one of the most indulgent food. I remember buying them in tin cans in Rustans. I can’t believe my eyes. Then the supply just stopped. Like the El Rey Charizo and the chargrilled garlic and smoke Tawilis in jars. Rustans should put these back in its shelves. My favorite dish from the crab roe are pasta and paella such treats!!Or just as a side sawsayan with kalamansi
The pasta surely will have a rich flvour. This is available on several resto in downtown pamp
yummy one of my fav!! talangka alos we coo it using just salt put it in the fridge for a day ..and yum ..
These dishes look so decadent and soo good
Thank you for making this amazing documentary FEATR!!
Sobrang nahype to a few years back dito samin so triny ko sya with kanin plus calamansi (dahil ganon ang nakita ko) pero hindi ko sya nagustuhan for some reason. Pero dahil napanood ko to, oras na yatang tikman sya ulit! 🤣
1of my Favorites. Just add calamansi for a yummier taste..
that pasta with crab paste is a dope ❤
Yes, I eat it with capellini, sometimes garnished with lemon zest and with a bit of fresh squeezed lemon juice. I don’t get to buy taba ng talangka unless I go back to the Philippines. 😢
Lived my whole life in Hawaii until very recently and there's lots of Filipino people in my paradise home state but they never showed us this cultural food.
Crab fat mixed with mayo. Top salmon and baked. Yum!
I can be the taste tester everyday😊
Taba ng Talangka Fettucine! 😮💜
I love the color of the Apron ❤
Ang sipag ni nanay.. godbless her more blessings
Legit pa sa legit 😋
Another dish to my wishlist
Never tried but I really like crab roes 😋😋😋
Pag binurong aligue ng talangka masarap igisa sa bawang at konting kalamansi tapos ihahalo na sa bahaw - Aligue Fried Rice.. Tapos piniritong Tinapang Banak w/ homemade Ensaladang Talong.. Almusal na.. Be liberal sa Aligue para mas may umami ang sinangag..
Kalampay samin yan sa iloilo
I absolutely love this
So interesting seeing the variety of food. In my country, we don't have stuff like this. I bet it taste so damn good, how can it not be with all those tomalley
I hope I can buy “taba ng talangka ftom Sasmuan Pampanga ai didn’t know that it was that hard to produce this delicious condiment
bet that taste better than those powdered processed salted egg flavourings
salted egg is completely different naman kasi from taba ng talangka. taba ng talangka = crab, salted egg = pulang itlog
Hey, chef. question about the curry: you mentioned coconut meat -- were you referring to "niyog" (for a more fibrous texture with intense coconut aroma) or buko (softer texture with more subtle notes)?
Huge thanks to you for igniting my curiosity and passion for Filipino flavors.
I'm literally in Seafood City looking for this stuff. I can already see many applications for talangka.
Diba ginagamit din yung taba ng talangka for palabok?
That looks delicious
maraming talangka noon sa sasmuan. kumonti noong nag-lahar. meron din gumagawa ng tamales.
Ive actually never heard of this before interesting sounds so tasty so its kinda like essence of crab or like a crab concentrate lol
Tumatakman Lang ako.😉
Yaman na!
Hindi pa natitikman yung putahe, "it reminds me..." na kaagad ang sinabi. Pinoy talaga!
My lola has made these when she was still alive. We call it burong talangka. Imho what you have in have is the version with extenders. Notice 1how what your guest made have big lumps of crab fat but the bottle you have has “finer” texture/appearance. Also, crabs are sprinkled with lots of salt and allowed to be “buro-ed” for days before the fats are extracted. And my lola used a ton calamansi juice instead of vinegar.
I still buy bottled crab fat to remind me of my lola. They may taste different, but they make me feel the same way when she was cooking it for us. ❤️
"Di man ako kumakain ng talangka, tinatakman ko lang" - Naalala ko tuloy yung lola ko, never kumain ng baka dahil daw maango, pero kung magluto ng bulalo pamatay sa sarap.
Di ako kumakain ng talangka tumatakman lang. ahah ! Apakayli mku dar ! Ahah
🦀paste yummy 😋😋😋
"Di ako kumakain, tumatakman lang." Mesira ku kang dara ku. 😅
Btw, I have seen aligue being made when I was a kid, by my grandma and a help. They used the back of the spoon instead.
Laughed to that as well, TUMATAKMAN. Ganyan tyo pay may kausap na tagalog, nagiging slang, haha.
the best!
Tumatakman 🤪
Thank you, Erwan.
You can make it like tabang talmgka ramen❤
Msg is key to help preserve the crabs' fats paste in the hot, humid weather in the Philippines
Sasmoan, the hometown of my father.
Goan curry with twist ❤
Omg,I love that!❤❤
Kalampay🥰🤤
This ingredient can be considered a in league with luxury ingredients like caviar or foie gras tbh
Yummy! Love it
i need some of this
My Favorite
erwan merci ❤❤
A video that you can smell ❤
these crabs we use for FUMET...its for PAELLA..10 kgs of these crabs in the over at 200 degrees 20 mins, and we boil them with some veggies and smoked paprika..
FEATR’s favorite word: heirloom
Ganito pala gumawa ng aligue…😮