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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]
Standing on it, you can appreciate the beautiful view. So it got the name Wenlou. At the beginning, Wenlou did not sell Tang bao. It acted as a teahouse and sold a few foods. In autumn, when crabs spring up on the market, Wenlou will supply the crab-roe tang bao.
Roe, (/ r oʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid.
A crab-roe tang bao of the Jiangsu style. Tangbao or soup buns are large, soup-filled steamed buns in Chinese cuisine. [1] [2] They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country.
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.
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This page was last edited on 18 October 2018, at 21:48 (UTC).; Text is available under the
Japanese kourayaki, or blended crab tomalley and roe baked in its shell. Tomalley is the hepatopancreas (the organ that fulfills the functions of both the liver and the pancreas) of a lobster, crab or other arthropods of a crustacean when used for culinary purposes.