Within the 8GTCC Cantonese Cuisine Discovery in Red Star Sea food Restaurant, attorney at law on crab fat was introduced up and something factor brought to a different, I had been introduced in to the discussion to create a Crab Paste Pasta in your own home. You are aware how Ben always put hints within the comments. Well, I suppose I have to get this to once to fulfill his curiosity, understanding that this isn't a really healthy conscious choice.
So, here's it, an easy pasta dish flavoured with crab paste. I purchased the crab paste from Tindahan Grocery on Minoru Blvd as directed by Crispy Lechon. Thanks, for that tips. We discovered that the crab paste doesn't have a powerful flavour once we expected. It features a mild sea food flavour.
Taba ng talangka or crab paste is made from tiny crabs which have plenty of roe or fat. Click the image above to evaluate the diet details which signifies that it's relatively full of cholesterol (18%) and salt (46%) of daily value per two tablespoons (55g). With this recipe, I must make use of the whole jar from the crab paste that is 227g for four to five servings. After doing the mathematics, the figure isn't as frightening when i initially thought.
1 pound spaghettini
1 jar (8 oz) of Crab Paste
two tablespoons of Essential olive oil
1 bulb of garlic clove, peeled and minced
juice from 1 lemon (I left this out as my loved ones isn't keen on tangy pasta)
1 teaspoon chili flakes, optional
Mozzarella dairy product
tulsi leaves for garnishing
Source: this recipe is tailored from sliceofpattie.blogspot.com/2010/08/recipe-request-aligue-crabfat-pasta.html via fmed’s recommendation
Prep time: a few minutes Prepare time: eight to ten minutes Serves 4
More following the jump. Click to see the remainder of Crab Paste (Taba ng Talangka) Pasta (132 words)
suanne for Chow Occasions, 2010.
Permalink
6 comments
Publish tags: Pasta, Recipe