Aligue, otherwise known as crab fat, is a favourite among Filipinos to mix with either rice or pasta. Since it’s a bit pricey, crab fat fried rice or crab fat pasta has always had decadence written all over it.
This recipe is no exception, combining the richness of the crab fat with coconut milk, while enhancing the flavour with spicy tuyo, kesong puti, and sun-dried tomatoes. This is all balanced out with a splash of calamansi juice to help cut through the fat and then rounded out with some garlic breadcrumbs.
NotesGarlic Bread Crumbs Ingredients *
- 1 slice of white bread
- 1 tbsp unsalted butter
- 1 clove of garlic, minced
- Salt to taste