Tabâ ng talangkâ (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]), also known simply as aligí or aligé (Tagalog pronunciation: [alɪˈgɛ]; Philippine Spanish aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (talangkâ).[1][2][3]
  Top: A spoonful of bottled tabâ ng talangkâ, Bottom: River crab aligé | |
| Alternative names | crab paste, crab roe, taba ning talangkâ, pula, tabang talangkâ, aligí/aligé, aligué/aliguí |
|---|---|
| Course | Condiment, ingredient |
| Place of origin | Philippines |
| Similar dishes | bagoong |
Commercially sold variants of the condiment are sautéed in garlic, preserved in oil, and sold in glass jars.[4] In parts of Pampanga and Bulacan, a preparation of the dish called burong tabâ ng talangkâ (fermented crab roe) consist of fresh river crabs stored covered in salt as a method of preservation. This variant is served during mealtime and is immediately consumed due to its perishability once removed from the salting container.[5]
It can be served as an accompaniment to white rice, used as a condiment, or used as an ingredient in various dishes. Most notably, it is used as an ingredient of a variant of sinangag (Filipino fried rice) known as inaligíng sinangág.[6][7]
See also
editReferences
edit- ^ Nora Narvaez-Soriano (1994). A Guide to Food Selection, Preparation and Preservation. Rex Bookstore, Inc. p. 111. ISBN 9789712301148.
- ^ Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.[permanent dead link]
- ^ Cid Reyes & Gilda Cordero-Fernando (1991). Kusina: What's Cooking in the Philippines. Larawan Books. p. 10.
- ^ Pineda, Maida; Lopez-Quimpo, Candice (May 25, 2016). "50 dishes that define the Philippines". CNN travel. CNN. Retrieved December 8, 2018.
- ^ "Burung Talangka-Procedure". July 20, 2016.
- ^ "Aligue Rice". Ang Sarap. January 12, 2018. Retrieved April 10, 2020.
- ^ Alvarez, Lhas. "Seafood Aligue Fried Rice Recipe". Yummy.ph. Retrieved April 10, 2020.