Takla in Gata: A Creamy Boholano Seafood Delight
4 Servings
Takla in Gata, or freshwater shrimp cooked in coconut milk, is a beloved Boholano dish that celebrates the island’s abundance of fresh seafood. This creamy and flavorful stew combines the succulent sweetness of Takla (freshwater shrimp) with the rich and aromatic flavors of coconut milk, garlic, ginger, and spices. It’s a must-try for seafood lovers and a testament to Bohol’s vibrant culinary heritage.
15min Prep
20min Cook
INGREDIENTS
- 500g (1.1 lbs) Takla (freshwater shrimp), cleaned and heads removed
- 1 can (400ml) coconut milk
- 1/2 cup water
- 1 onion, chopped (approx. 150g or 5.3 oz)
- 4 cloves garlic, minced (approx. 10g or 0.35 oz)
- 1-inch piece ginger, sliced (approx. 15g or 0.5 oz)
- 2-3 red chili peppers (siling labuyo), sliced (adjust to taste)
- 1 cup malunggay leaves, chopped (or spinach)
- 1 tbsp cooking oil
- 2 tbsp fish sauce (patis)
- Salt and pepper to taste
INSTRUCTIONS
1. Sauté Aromatics: In a pot, heat oil over medium heat. Add onions, garlic, and ginger. Sauté until softened.
2. Add Shrimp: Add the Takla and cook for a few minutes until they turn pink.
3. Add Liquids and Seasonings: Pour in coconut milk and water. Add the chili peppers and fish sauce. Bring to a simmer.
4. Add Malunggay: Add the chopped malunggay leaves (or spinach) during the last 2 minutes of cooking.
5. Serve: Season with salt and pepper to taste. Serve hot with steamed rice.
The Story of Takla in Gata:
Takla in Gata is a dish that reflects Bohol’s rich coastal cuisine and the island’s abundant freshwater resources. Takla, a type of freshwater shrimp, is a popular ingredient in Boholano cooking, known for its sweet and delicate flavor. Combined with the creamy richness of coconut milk, it creates a dish that’s both comforting and flavorful.
This dish is often served as a main course or a pulutan (appetizer to accompany drinks). Its popularity can be attributed to the simplicity of its preparation and the deliciousness of the result. It’s a dish that’s enjoyed by both locals and tourists alike, showcasing the unique flavors and culinary traditions of Bohol.
