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The velvet crab (Necora puber), also known as the velvet swimming crab or devil crab, is a species of crab from the North-East Atlantic and the Mediterranean. It is the largest of the swimming crab family ( Portunidae ) found in British coastal waters.
Tabâ ng talangkâ (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]), also known simply as aligí or aligé (Tagalog pronunciation:; 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]
Taba ng talangka - traditional Filipino fermented crab paste. It can be eaten as is over white rice, but can also be used as a condiment or as an ingredient in various Filipino seafood dishes. [15] [16] [17] West Indies salad – a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood ...
3. In a small bowl, beat the eggs with the remaining 2 tablespoons of stock. Gradually add the eggs to the soup, stirring constantly, until the soup is very thick, 30 seconds. Remove from the heat. Ladle the soup into bowls and top with the scallions and crab. Drizzle lightly with chile oil and serve.
The key ingredient is the Alavar sauce, a secret blend of coconut milk, taba ng talangka (crab roe paste), and various spices. [2] [3] [4] It is a regional specialty of Zamboanga City. The sauce was invented by Maria Teresa Camins Alavar and originally served in the Alavar Seafood Restaurant.
The most popular crab species used in this recipe is mud crab, though blue crab may also be used. The crabs are cut into pieces and stir-fried shortly in a wok on strong fire in cooking oil and water, garlic, ginger, onion and scallion , mixed with oyster sauce, soy sauce , ang ciu (Chinese cooking wine ) and sugar.
Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients.
Paksiw (Tagalog: [pɐk.ˈsɪʊ̯]) is a Filipino style of cooking, whose name means "to cook and simmer in vinegar".Common dishes bearing the term, however, can vary substantially depending on what is being cooked.