00:00The shell and the fins are not as small as the mackerel and mackerel.
00:07Even so, this crab is still a hit among the Filipinos
00:11because of its small size
00:15and because of its fat that makes it delicious in a lot of dishes.
00:25Mmm!
00:27So delicious!
00:28The Asian Shore Crab is called Talangka.
00:35Every rainy season, the Filipinos have a specialty
00:38to make crab paste.
00:43And to make crab paste delicious,
00:46in the town of Sasmoan, there is a famous name,
00:49Nanay Patricia.
00:51Every day, she brings less than 50 kilos of crab paste
00:54to the market to make crab paste.
00:58I'm here with Ma'am Patricia Pulala.
01:01Oh, you made this?
01:03Wow, really?
01:05And in one day, she makes a lot of crab paste.
01:10Look at this!
01:11All that goodness.
01:13Oh my gosh!
01:14I ate all of this.
01:16Good luck with your cholesterol.
01:18All right.
01:19What Ma'am Patricia will teach us today
01:21is how to make this delicious
01:24and simple crab paste.
01:32The first step in making crab paste
01:34is to crack it.
01:36Crab paste is a common word
01:38that means to get the crab meat
01:40using a hammer.
01:42They use a hammer to get the crab paste.
01:46You put it right in the hole.
01:49Then you hit it.
01:51There you go.
01:53There.
01:54That's it.
01:55That's it?
01:56There it is.
01:57Okay.
01:58Of course, we weigh it down there.
02:00So how much crab paste
02:03do you make in one day?
02:06That's what we weighed earlier.
02:09One hundred kilos.
02:11One hundred kilos?
02:12Wow!
02:13That's a lot.
02:14After we get the crab paste,
02:19we'll cook this.
02:20All right.
02:21How will you do it, Mommy?
02:24A little oil.
02:25A little oil.
02:26Garlic.
02:27We'll just saute the garlic.
02:30We'll put this in first.
02:31So we'll just wait for it to turn golden brown.
02:33There.
02:35So how does it come together now?
02:38This crab paste
02:40also includes the crab meat.
02:44It's not just the fat.
02:46Yes, the fat.
02:47That's why even for men,
02:48who only have a little crab paste,
02:50they still use this.
02:53So earlier, the black things we saw
02:57are gone.
02:58It's now orange.
03:00And our mixture
03:02is now a very bright orange.
03:05What is this? Salt?
03:06A little salt.
03:07Just a little salt
03:08because the crab is a little salty.
03:11We just need to add salt
03:13to neutralize the vinegar we added.
03:15It's a little salty.
03:17We'll mix this for 2-3 minutes
03:19until the crab is cooked.
03:21So how will you know if it's cooked?
03:24When it's dry.
03:25Ah, so we need to let it dry.
03:30How long have you been cooking crab?
03:3315 years already.
03:34Wow, 15 years already.
03:36Once the mixture has thickened,
03:38the crab paste is now ready to serve.
03:43Wow!
03:44And there you have it.
03:45Freshly cooked crab.
03:49And this goes well with rice.
03:51Yes.
03:52And usually,
03:54you mix it like this, right?
03:56This is also delicious
03:57if you squeeze it with calamansi.
03:59Then you add a little fish sauce.
04:06Mmm!
04:10It's delicious!
04:12It's delicious to cook, right?
04:14It's really fresh
04:16because you can really taste the crab.
04:36www.tastyandeasy.it
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