Ingredients with Measurements:
- 500g Talangka (crab paste)
- 1/2 cup mayonnaise
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1/4 cup chopped onions
- 1/4 cup chopped green onions
- 2 tbsp minced garlic
- 2 tbsp cooking oil
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 pcs red chili pepper (optional)
Special equipment needed:
- None
Step-by-step instructions:
a. In a pan, heat the cooking oil and sauté the garlic until golden brown.
b. Add the chopped onions and green onions and sauté for a minute.
c. Add the Talangka (crab paste) and mix well.
d. Add the soy sauce, calamansi juice, sugar, black pepper, and salt. Mix well and cook for 5-7 minutes.
e. Add the mayonnaise and mix well. Cook for another 2-3 minutes.
f. Add the red chili pepper (optional) and mix well.
g. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 15g
- Protein: 10g
Substitutions for ingredients:
- Instead of Talangka, you can use crab meat or shrimp paste.
- Instead of calamansi juice, you can use lemon or lime juice.
Variations:
- You can add chopped bell peppers or carrots for added texture and flavor.
- You can also add chopped bacon or pork belly for a meatier version.
Tips and tricks:
- Make sure to sauté the garlic until golden brown to avoid a bitter taste.
- Adjust the amount of soy sauce and calamansi juice according to your taste preference.
- Use a non-stick pan to avoid sticking and burning.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a sizzling plate for a restaurant-style presentation.
Garnishes:
- Garnish with chopped green onions and red chili pepper.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the mixture is too dry, add a little bit of water or chicken broth.
Food safety advice:
- Make sure to cook the Talangka thoroughly to avoid any foodborne illnesses.
Food history:
- Talangka Sisig is a popular Filipino dish that originated in Pampanga, a province in the Philippines known for its cuisine.
Flavor profiles:
- Salty, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or as a main dish.
Related Categories
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Region: Philippine