Crabs and Prawns in Aligue Rice, Aligue Bringhe

Crabs and Prawns in Aligue Rice, Aligue Bringhe
Crabs and Prawns in Aligue Rice, Aligue Bringhe. To those who are new to Overseas Pinoy Cooking it has has been the tradition to post the paella or bringhe dish every Holiday Season. Paella is traditionally served at our Noche Buena every year whether it is arroz valenciana or bringhe. This is now the fifth year of the Christmas paella post which started in 2007 Pinoy Seafood Rice Cooker Paella Valencianna, then in 2008 Seafood Pinoy Arroz Paella, in 2009 Seafood Bringhe Valenciana, in 2010 Lechon Arroz Paella Valenciana, and last year, 2011 Purple Seafood Bringhe, Pinoy Arroz Valenciana Style. For this year’s Noche Buena it is Crab and Prawns in Aligue Rice, Aligue Bringhe.

Crabs and Prawns in Aligue Rice

This year paella dish tradition is special, it is a bringhe dish but this time I used taba or aligue ng talangka. Taba ng talangka is readily available even overseas, For the toppings I used large mud crabs or alimango and large prawns or sugpo. Cooking is again basically the same with my past Christmas bringhe recipes.

Aligue Bringhe

On this time of the year it has been also our tradition to greet our readers during the Holidays.

Aligue Rice

Now at this point I want to greet everyone a,

Merry Christmas and a Happy and Prosperous New year!!!

Here is the recipe of my Crabs and Prawns in Aligue Rice, Aligue Bringhe, enjoy.



2/3 kilo white glutinous rice
1/1 kilo regular rice
3-4 pcs. large size alimango, crab, trimmed, cut in half
6 pcs. large size, prawns, trimmed
12 pcs. medium size prawns, trimmed
1 1/2-2 bottles taba ng talangka
1 cup green peas
2 large size red and green bell pepper, cut into strips
1 cups pure coconut milk
2 thumb size ginger, cut into thin strips
1/2 head garlic, chopped
1 medium size onion, chopped
3-4 pcs. bay leaf
1/2 cup patis, fish sauce
cooking oil
hard boiled eggs, quartered
banana leaf

Cooking procedure:

Crabs and Prawns in Aligue Rice - Cooking Procedure

Boil the crabs in 1 cup of water until color changes to red, reserve the broth, keep aside. Wash glutinous and regular rice, soak for at least an hour, and keep aside. In a pot heat oil and garlic and ginger until fragrant, add in onion, sauté for 1 to 2 minutes. Add in the taba ng talangka, bay leaf and fish sauce, stir cook for 2 to 3 minutes. Add in the drained glutinous and regular rice, stir cook for 2 to 3 minutes or until the oil is infused to the rice. Add the 3 to 4 cups of broth from boiling the seafood and the coconut milk bring to a boil and simmer for 3 to 5 minutes stirring occasionally, add more water if required.

Add in the crabs and prawns continue to stir cook for 3 to 5 minutes. Now add in the bell pepper and green peas stir cook for 1 to 2 minutes the let simmer until most of the liquid is absorbed by the rice. Correct saltines if required. Now transfer the half-cocked rice in a large wok lined with banana leaves.
Flatten the rice into a mound cover with banana leaf then with the lid. Set the stove to the lowest possible setting and steam cook for 60 to 90 minutes. When done serve in a platter garnish with quartered egg and with kalamansi.

See other related paella recipe:

Purple Seafood Bringhe, Pinoy Arroz Valenciana Style
Lechon Arroz Paella Valenciana
Seafood Bringhe Valenciana
Arroz Negra, Black Paella
Pinoy Arroz Paella
Seafood Rice Cooker Paella Valencianna

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes
2012 Celebration's Recipes


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