9 months ago

paksiw alimango

Enjoy your favorite crustacean– with a kick!



Recipe by Chef Ching Yoingco

Photographed by Mark Jacob of Studio 100

Makes 4 servings


2 pcs Female crabs

2 pcs Bakla crabs

3 Tbsps Olive oil or canola oil

4 cloves Garlic

¼ cup Calamansi juice or vinegar (option: half portions of calamansi and vinegar)



Onion rings

Fresh basil leaves


  1. Clean and scrub crabs. Remove gills and eyes. Separate fat (aligue) and set aside. Soak shells in a little calamansi juice or vinegar.
  2. Cut crabs into portion size. Pound claws but make sure to remove tiny pieces of shells.
  3. Take crab fat (aligue) and mince or pass through strainer. Add a spoonful of taba ng talangka, if desired.
  4. In a hot pan, sauté garlic in olive oil and sauté crabs.
  5. Add calamansi juice or vinegar (or half-portions of both calamansi and vinegar) and boil to cook off acidity. Add enough water or fish stock to cover crabs half way. Cover and simmer until cooked.
  6. Add aligue and mix with crabs. Adjust consistency with more water or calamansi.
  7. Season with patis or salt as you go along to expand flavors. Garnish with fried onion rings and basil leaves.
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