Udon with Crab Fat Cream

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I absolutely love taba ng talangka, so why not have it with pasta? This is a very simple recipe, and all you need to track down is that bottle worth its weight in gold -- crab fat, taba ng talangka!

Ingredients

• 2-3 cloves of garlic, minced

• 1 single-serving packet of udon (in general grocery stores I usually find it refrigerated near the tofu)

• 2 T butter

• 1 heaping spoonful, taba ng talangka (crab fat paste)

• 1/2 cup heavy cream

Instructions

1. Prepare the udon as directed on the package, undercooking it by 1 minute.

2. Over medium-low heat, melt butter. Saute the garlic until fragrant, then add the crab fat paste.

3. Add the cream and whisk constantly. Heat for 5 minutes or until slightly thickened.

4. Turn off heat and add the cooked udon noodles.

5. Top with cracked black pepper (and/or parmesan, or even a squeeze of lemon or kalamansi!)