Aligue fried rice

In today's world, Aligue fried rice has become a topic of great relevance and interest to a wide variety of people. From experts in the field to the general public, the importance of Aligue fried rice cannot be underestimated. Over the years, Aligue fried rice has been the subject of debate, research and analysis in numerous contexts, reflecting its significant impact in various areas of society. In this article, we will explore the different facets of Aligue fried rice and its influence in today's world, examining its relevance, evolution and the implications it has for the present and the future.

Aligue fried rice
Aligue fried rice with its distinctive orange-yellow color
Alternative namesAligue rice, crab fat fried rice, inaliging sinangag
CourseMain course
Place of originPhilippines
Created byFilipino cuisine
Main ingredientsFried rice in oil with aligue, garlic, spring onions, black pepper and salt

Aligue fried rice (Tagalog pronunciation: [alɪˈgɛ]), also known as crab fat fried rice or aligue rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with crab fat (taba ng talangka or aligue), toasted garlic, spring onions, black pepper, rock salt, and optionally butter. It is traditionally a vivid orange-yellow color due to the crab fat. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.

It is a variant of sinangag (garlic fried rice) and is similar to bagoong fried rice, which uses bagoong (shrimp paste).

See also

References

  1. ^ "Crab Fat or Aligue Fried Rice". Kusina ni Teds. Retrieved April 10, 2020.
    - "Aligue Rice". Ang Sarap. Retrieved April 10, 2020.
    - Alvarez, Lhas. "Seafood Aligue Fried Rice Recipe". Yummy.ph. Retrieved April 10, 2020.



Stub icon

This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it.

Stub icon

This Filipino cuisine–related article is a stub. You can help Wikipedia by expanding it.

Wikious
Boobota
Sagapedia