Why are the best-tasting food bad for your health? I think I consider that the biggest injustice a foodie faces. The solution is not really avoidance but moderation, right?
Anyway, my brother is in town with his family – visiting from the Philippines. Catching up on news includes talking about food and reminiscing midnight sojourns into the kitchen or those morning breakfasts of dried fish and crab fat. Yes, crab fat.
And guess what? I’ve got a couple of bottles in the pantry.
Suffice to say, you do not want to have it for breakfast everyday but have to have it as occassional indulgence – pure heaven in a bottle!
Taba ng Talanka
4 oz. crab fat
1/2 onion diced
juice of 1/2 a lime ( or according to taste)
Saute onion in enough olive oil. Add the crab fat. When it is heated through, add the lime. Serve over hot rice.
Crab fat is available in most Asian grocery stores but if you can find the Navarro’s brand , it is considered the best.