I LOVE taba! That’s why I’m so taba!I love you Michelle Tomacruz @chefmichelledt for sharing this most precious bottle of aligui!! by Aleth Ocampo @aleth_o According to Michelle “They’re Kapampangan and its her late mom’s special recipe. She only makes it once a year ( she makes the crabs himay herself) and up to last year just gave it to her special friends and her dad’s friends. This year she finally agreed to sell it! A limited edition of only 40 bottles!!! ” I’m so lucky I got one!!! Thank you!! She has food stuff and joins bazaars. Her pink sea salt ghirardelli cookies are also good! Then she has bottled pasta sauces like longganiza pasta sauce and terra chips with dip. Order already your bottles for next Christmas!!! Or maybe we can all convince her to make more now!!! Nag her at @aleth_o contact details are
Landline 02 8510180
Cellphone 0917- 5291055
Email: alethskitchen@gmail.com
I just ate it the most simple way – first alone with steamed rice – Yum! And then I cooked it with plenty garlic and Oliviers & Co @oliviersandcoph olive oil and put rice. Super Yummy!!!!! 
Other ways on how to eat taba ng talangka: from Aleth: “Steamed rice and fried fish, that’s how we traditionally eat it. For pasta I saute it with garlic olive oil, add a little cream in the end toss in angel hair pasta top w/ lemon zest & grilled quesong puti.” From Chef Michelle @chefmichelledt : “I cook my baked prawns with taba ng talangka cream sauce. For pasta, I put lemon , cream , Fresh Parmesan and garlic. I put it in mussels also with Parmesan and bake it like those baked mussels but with taba ng talangka.” Contact Aleth at Landline 02 8510180 
