Baked Talaba recipe is a savory dish that is a staple in Filipino cuisine. You can find this dish in almost every city and town, especially since it is easy to prepare. Known as “dessert” in the Visayas and Mindanao regions, Talaba can also be eaten for breakfast or lunch. In addition to being light on the stomach, this dish is nutritious because of its high protein content.
While working on my recipe for baked Talaba, I encountered a lot of questions about this dish. Some people were curious about the ingredients and how it is prepared. Others wondered about its name because there are other similar dishes from other countries that are also called “Talaba”. I decided to share my experience with this dish…
How to make Baked Talaba recipe?
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total time: 30 minutes
Serving Size: 4
Difficulty: Easy
Ingredients for baked Talaba recipe
- 1 box of talaba (mung bean vermicelli)-
- 1 tsp. salt-
- 0.5 cup sliced onions
- 1 cup sweet and salty coconut milk
- 2 cloves garlic, minced
- 3/4 cup chopped green bell peppers
- 1 tsp. chopped bay leaves
- 1/4 tsp. ground red pepper flakes
- 1/2 cup roasted salted peanuts
Directions for baked Talaba recipe
Step 1: Boil Talaba in the pot of water for 5 minutes. Drain and set aside.
Step 2: In a pan, add coconut milk, onion, garlic, and green bell pepper. Stir fry for 10 minutes until vegetables are tender; drain.
Step 3: Add vegetable mixture, bay leaves, and ground red pepper flakes to Talaba and mix well. Transfer to the baking dish and top with peanuts. Heat at 350 degrees F for 20 minutes or until golden brown on top. Serve immediately while warm.
Notes
- You can add sliced shrimp and/or eggs for a protein boost.
- If you have leftover baked Talaba, let it cool down before storing it in an airtight container in the refrigerator for up to 3 days.
- For easy preparation, slivered almonds or sliced toasted coconut can also be used as toppings for your baked Talaba recipe.
- You can also use a mix of cream and milk instead of sweet and salty coconut milk.
Nutrition Facts of baked Talaba recipe
- Calories: 346 kcal
- Total Fat: 15.6 g
- Saturated Fat: 9.4g
- Trans Fat: 0.2g
- Cholesterol: 0 mg
- Sodium: 785 mg
- Total Carbohydrate: 34.0 g
- Sugars: 6.9 g
10 Amazing Serving Ideas for baked Talaba recipe
1. Serve with fried or scrambled eggs for breakfast.
2. Serve with stir-fried veggies for a flavorful one-dish meal.
3. Enjoy Baked Talaba recipe as a snack in between meals.
4. Serve as an appetizer when you have guests over for dinner at your place.
5. Include Baked Talaba recipe in your packed lunch box to the office, school, or university campus; pair it up with salted fish, shrimp crackers, and fish ball soup for a complete meal!
6. Alongside your breakfast, lunch, and dinner, have Baked Talaba recipe for snacks instead.
7. If you have a dinner party, bake Talaba in individual dishes for guests.
8. Serve as an appetizer in a cocktail or bar setting.
9. For a breakfast treat, pair up baked Talaba with scrambled eggs and toasted bread slices.
10. Have your baked Talaba recipe as dessert.
Baked Talaba Recipe can be stored in an airtight container in the refrigerator for up to 3 days.
Final Thoughts
Baked Talaba Recipe is a savory dish that is a staple in Filipino cuisine. It’s known as “dessert” in the Visayas and Mindanao regions, but it can also be eaten for breakfast or lunch. Besides being light on the stomach, Talaba is nutritious because of its high protein content.
It also has a low calorie and fat content making it an ideal dish to snack on when you are hungry. This recipe is a breeze to prepare and can be done in just 10–20 minutes! To make Baked Talaba recipe easier, you can also substitute the mung bean vermicelli with Belacan (shrimp paste), egg, or chicken.
