|Alternative names||crab paste, crab roe, taba ning talangka, pula, tabang talangka|
|Place of origin||Philippines|
Taba ng talangka is a Filipino fermented paste derived from the salted roe and aligue (reddish or orange crab "fat") of river swimming crabs or Asian shore crabs (talangka) sautéed in garlic and preserved in oil. It is traditionally sold in bottles and can be eaten over white rice, used as a condiment, or used as an ingredient in various seafood dishes. The name literally means "crab fat" (or even more literally "fat (taba) of crab (talangka)"), it can also be anglicized as "crab roe".
- Nora Narvaez-Soriano (1994). A Guide to Food Selection, Preparation and Preservation. Rex Bookstore, Inc. p. 111. ISBN 9789712301148.
- Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
- Cid Reyes & Gilda Cordero-Fernando (1991). Kusina: What's Cooking in the Philippines. Larawan Books. p. 10.
- Pineda, Maida; Lopez-Quimpo, Candice. "50 dishes that define the Philippines". CNN travel. CNN. Retrieved 8 December 2018.