It’s been awhile since I had aligue (read: crab fat). The last time I believe was more than 10 years ago at this Pinoy restaurant at the Shangri-La Mall. I also had a friend back in the days who would eat her freshly cooked white rice with a teaspoon of aligue (straight from the bottle) then finish it off with a squeeze of lemon.
Aligue fried rice is a good match for fried pork or even bbq chicken.
Simple Aligue Fried Rice
1 tsp canola oil
4 cloves garlic, chopped
1/2 tsp aligue
1 c leftover rice
- Heat a wok with canola oil.
- Once hot, dump garlic and aligue. Toss it around. Make sure the garlic and aligue doesn’t stick to the pan.
- Add rice, and toss. Add a bit of salt and toss.
- Add egg if you wish and toss.
- Serve hot with a squeeze of lemon.