Taba ng talangka

Tabâ ng talangkâ
	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

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]

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]

References

^ 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.

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[soriano-1] Nora Narvaez-Soriano (1994). A Guide to Food Selection, Preparation and Preservation. Rex Bookstore, Inc. p. 111. ISBN 9789712301148.

[polistico-2] Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.^{[permanent dead link]}

[kusina-3] Cid Reyes & Gilda Cordero-Fernando (1991). Kusina: What's Cooking in the Philippines. Larawan Books. p. 10.

[cnn-4] Pineda, Maida; Lopez-Quimpo, Candice (May 25, 2016). "50 dishes that define the Philippines". CNN travel. CNN. Retrieved December 8, 2018.

[mekenisaguli-5] "Burung Talangka-Procedure". July 20, 2016.

[angsarap-6] "Aligue Rice". Ang Sarap. January 12, 2018. Retrieved April 10, 2020.

[yummyph-7] Alvarez, Lhas. "Seafood Aligue Fried Rice Recipe". Yummy.ph. Retrieved April 10, 2020.

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v t e Fish sauces and pastes
Fish sauce	Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Fish paste	Anchovy paste Balao-balao Bagoong Bagoong monamon Bagoong terong Bekasang Burong isda Dayok Fish paste Garum Gentleman's Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek Pissalat Pla ra Prahok Shiokara Shrimp paste Surimi Taba ng talangka Tomalley
List articles	Fish pastes Fish sauces

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

See also

References