Taba ng talangka is the rich, orange fat and roe extracted from small river crabs, prized as a luxurious, umami-packed Filipino ingredient. Often used to flavor rice or pasta, its intensely savory character has made it an increasingly sought-after delicacy in modern Filipino kitchens today.
Taba ng Talangka
Nina Daza-Puyat looks back on her mother Nora Daza’s pioneering career, from introducing Filipino cuisine to diners in Paris and New York to becoming one of the country’s first television cooking stars.
Inspired by their trip across Ifugao, Kalinga, Mountain Province, and Baguio, the latest tasting menu of Hapag celebrates the Cordilleras through indigenous ingredients, preservation techniques, and regional food traditions.
This maiden menu makes learning about our identity and history fun, playful, and honest to our Filipino soul.
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