Filipino food is both healthy and dangerous. We have a wide array of vegetable and fish dishes that combine the best of a farm’s bounty, but then we have oil-laden, deep-fried, and fat-based dishes that we’re more than willing to consume more of. Aligue-based dishes top this list, but I can honestly say I am willing to die from eating too much crab fat.
Zamboanga is home to the best dishes that employ aligue, primarily because they use the curacha, a large crab that is fished from the nearby seas of Sulu and Jolo.
You don’t need to go as far as Zamboanga to try this recipe, recreating a dish from the province in the comfort of your very own kitchen. With the help of Knorr’s Ginataang Gulay Recipe Mix, we enhance the flavor of prawns with the creaminess of coconut milk and the chunky, fatty indulgence of aligue. You’ll definitely want to not just suck the gata and aligue off the prawns, but scrape all the creamy bits off the plate.
- 800 grams prawns, cleaned and trimmed
- ½ cup aligue (crab fat)
- 3 tbsp atsuete (annatto) oil
- 1 tbsp ginger strips
- 2 tbsp garlic, minced
- 1 pc red onion, sliced
- 1 pack Knorr Ginataang Gulay Recipe Mix, dissolved in ½ cup water
- ½ tbsp cane vinegar
- 2 tbsp green finger chili, sliced
- fish sauce, to taste