Sasmuan is Pampanga’s hidden seafood haven. This is where you can find one of the richest bounties of the sea-taba ng talangka (crab fat). Tisya Culala has been cooking this sinfully delicious delicacy for over 30 years and we are getting a quick preview of how it is made. Taba ng talangka is an umami-filled ingredient that’s typically made with Talangka crab or lobster roe and tomalley. It renders a rich, orange hue to dishes that’s instantly recognizable by those who grew up eating it at home.
Making taba ng talangka and aligue is a tedious process which calls for patience and a certain level of expertise that can only be achieved through the years. We were lucky enough to take home a freshly-made bottle back to the studio, so stay with us until the end to watch Erwan Heussaff cook two delicious dishes that you can easily recreate at home!
For Orders:
09381278204 - Tisya Culala
/ tisya.culala
Special thanks to:
Tisya Culala
Vener Culala
Jump to:
(0:00) Intro
(1:05) Making Taba ng Talangka
(6:54) Prawn Curry
(13:40) Fettuccine, Outro
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Supervising Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
MK Tayona - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Precious Vargas - Accounts Manager
Social Media:
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/ featrmedia
/ erwan
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8 июл 2024
