Tuesday, October 4, 2011

GINATAANG TALANGKA

20-30 fresh talangka (small crabs)
8-10 gabi leaves w/stalks (shredded, wilted) 4-5 green native pepper 5-6    cloves garlic, minced
2 tbsp. minced ginger
2    coconuts, grated, extract:
1 cup thick cream
2 cups thin cream
1    tsp. vetsin
1    med. sized onion, minced
salt to taste

Wash talangka, Drain.
In a large pan, put in thin cream, add ginger, garlic, onion, whole green peppers, salt, and vetsin. When cream boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes. Pour in thick cream and add talangka. Cook until sauce thickens and oil comes
out.

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