pinatisang alimango
2 - 3 people
cooking time:
1 hour
Philippines
submitted by:
Carrie
3 live crabs (alimangos: 1 female & 2 male)
Dayap / calamansi / lemon
3 segments of macerated garlic
¼ c patis
This dish is Gregoria de Jesus’ favorite dish. It was handed down to me by Mercedez Nakpil-Zialcita and her mayordoma Manang Lucha. Some recipes would ask for vinegar instead of dayap but lola strictly reminded me to stick with the original recipe and it will never go wrong.
Preparation:
If you are afraid to be pinched do not remove the “be juco” tied around the claws of these crabs. Just lay them on their backs and cut them with a cleaver into halves.
• Remove the shells covering the back, with your fingers scoop out the aligue, and let it out into a clean bowl.
• Scoop out the aligue from the bodies, but do not include the black gelatinous substance, discard them. Wash each piece very well.
• Cut each half into three between the appendages.
• You may cut the tips of the appendages and discard them if you wish. Break the shells of the claws. Set aside all these pieces.
• Strain the aligue, add 1½ cup water and keep on straining. Season this with dayap juice and patis.
Cooking:
Heat a kawali, pour ½ c cooking oil. When warm enough put in all the alimango pieces. Turn off the heat when the pieces are red. Remove all the pieces, set aside. Allow the oil to cool. Then warm the oil again, fry the garlic and pour in the previously prepared aligue sauce on stirring until it is cooked then put in all the alimango pieces. Let simmer for about minutes, at this point adjust the seasoning by adding either dayap juice or patis.