This is another Aligue recipe for rice frying, which is so simple and easy to make but delicious to eat. When we say ‘fried rice’ we get normally Chinese-style rice fry in your imagination. But, fried rice tends to be simpler in the Philippines and garlic frying rice is the most popular version because of this Aligue recipe cooks by sautéing mincing garlic. Besides, crab paste can be added for richer garlic fried rice because they cook this fried rice dish with crab paste that comes from talangka. Now, you can ask what Talangka is. And, it’s a small crab that indicates the English terms for these crabs include shore crabs and river crabs.
But, Talangka doesn’t have any large meat but it prizes for their fat and roe that are really the only edible part of the animal. As someone can recall having to pry the shells open just to get less than a half a teaspoon of bright orange paste from each crab talangka fat comes in jars, which is sold commercially as crab paste. Simply spoon it and enjoy. In this post, frying rice is using because crab paste is to mix it with hot newly-cooked rice. If you mix crab paste with aromatics and a little citrus juice it adds depth of aroma and flavor. So, this is not only the awesome cooking recipe but mouth-watering fried rice dish as well. Now, let’s know how to cook Aligue recipe and what its ingredients are.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
What Ingredients You Need for Aligue Recipe of Aligue Fried Rice
- 5 cups cooked rice even as the leftover
- 2 tablespoons olive oil
- 6 cloves garlic, when they are crushing
- 2 tablespoons Aligue (crab fat)
- 1 thumb-sized ginger, grated
- 2 tablespoons spring onion when they are chopping (where half for garnishing)
How to Cook Aligue Recipe of Aligue Fried Rice
- Heat olive oil and in the same pan, sauté ginger, garlic and spring onion.
- When sauté completes, add Aligue as well as stir cook for a minute over low heat.
- Put in cooking rice then season with ground pepper and salt according to taste.
- Continue stirring either for 5 minutes or until rice coats well.
- Now, it’s time to transfer them to the serving plate when you can garnish with spring onion.