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FHM’s Weekend Cooking Challenge: Alimango Sa Aligue

This is as sinful as it gets
by Mars Salazar | Apr 30, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM's Weekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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Alimango sa Aligue sounds like a dish that’ll have you racing to the confessional due to its sheer sinfulness, and it really is as makasalanan as it gets. Aside from the morbid fact that you’ll be cooking the crabs in their relatives’ own fat, this delicious dish also packs a ton of cholesterol and calories, making it one you wouldn’t want to indulge in on a regular basis unless you want to schedule regular visits to a cardiologist.

Still, it definitely wouldn’t hurt to indulge in this heavenly yet sinful meal at least once in your life. YOLO!

What you’ll need:
1 kilo crabs
1/2 bottled crab fat paste (aligue)
1 tablespoon oil
1/4 cup chopped onions
2 tablespoons minced garlic
2 tablespoons ginger, thinly sliced
1 siling pangsigang, sliced thinly
1 sling labuyo
2 cups coconut milk
1 cup coconut cream
Fish sauce, to taste
Pepper, to taste

Prepare it:
1) Heat the oil in a pan and sauté the onions, garlic, ginger, and finger pepper
2) Add the aligue and sauté for two minutes
3) Pour in the coconut milk and simmer for a few minutes
4) Season with patis and pepper
5) Add the crabs and simmer for around 15 minutes. Transfer them to a plate once cooked
6) Add the coconut cream and chili pepper to the sauce in the pan and simmer until the sauce thickens. Season as needed
7) Put the crabs back in the pan. Simmer until the crabs are heated

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Enjoy it with:
- A sinful dish deserves an equally indulgent drink, so crack open a bottle of champagne!
- White wine. Pinot grigio or Riesling would be excellent.
- Ice cold beer goes with anything, including seafood!

Pro tip:
- Crabs are best bought live and cooked shortly after killing. The fresher, the better.
- Don’t have a fancy crab cracker? You can use a (clean) hammer or a pair of kitchen shears to pry open those meaty claws. Just take care not to cut yourself (or smash your plates)!

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