Alimango sa Aligue

Aligue or talangka is considered to be one of the best parts of the crab. Depending on the gender of your crab, you could either get a firm red-orange aligue or a creamy butter-like aligue. No matter your preference, it’s sure to make your mouth water with a burst of different flavors and textures. Want to give a spicky kick to your dish? Add in more red chili peppers. This is sure to amp up the heat of your alimango sa aligue.

Alimango sa Aligue

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Heavenly seafood flavors abound in this crab dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dishes

Cuisine Filipino

Servings 4

Ingredients

  

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Alimango sa Aligue

• 1 Table Spoon Oil
• 1/4 Cup onion chopped
• 2 tablespoons Garlic minced
• 2 tablespoons ginger sliced thinly
• 1 piece finger chilies (siling pangsigang) sliced thinly
• 1/2 Cup bottled crab fat paste (aligue)
• 2 cups coconut milk (gata)
• fish sauce (patis)
• 1 kilo crabs (alimango)
• 1 Cup coconut cream (kakang gata)
• 1 pice red chili pepper (siling labuyo)

Instructions

 

• Heat oil then sauté onions, garlic, ginger, and finger pepper. Add crab fat paste and sauté for 2 minutes.
• Pour in coconut milk. Simmer for a few minutes. Season with some patis and pepper.
• Add crabs and simmer for about 15 minutes. Transfer cooked crabs to a plate.
• To the pan, add the coconut cream and chili pepper then simmer until sauce is thick. Season as needed.

   
• Add back the crabs and simmer until heated through.

Keyword seafood, filipino recipe, filipino food, Alimango sa Aligue recipe, alimango sa aligue, alimango, aligue

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