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Tabâ ng talangkâ
	Top: A spoonful of bottled tabâ ng talangkâ, Bottom: River crab aligé
Alternative names	crab paste, crab roe, taba ning talangkâ, pula, tabang talangkâ, aligí/aligé, aligué/aliguí
Course	Condiment, ingredient
Place of origin	Philippines
Similar dishes	bagoong

Tabâ ng talangkâ (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]), also known simply as aligí or aligé (Tagalog pronunciation: [alɪˈgɛ]; Philippine Spanish aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (talangkâ).^[1]^[2]^[3]

Commercially sold variants of the condiment are sautéed in garlic, preserved in oil, and sold in glass jars.^[4] In parts of Pampanga and Bulacan, a preparation of the dish called burong tabâ ng talangkâ (fermented crab roe) consist of fresh river crabs stored covered in salt as a method of preservation. This variant is served during mealtime and is immediately consumed due to its perishability once removed from the salting container.^[5]

It can be served as an accompaniment to white rice, used as a condiment, or used as an ingredient in various dishes. Most notably, it is used as an ingredient of a variant of sinangag (Filipino fried rice) known as inaligíng sinangág.^[6]^[7]

References

^ Nora Narvaez-Soriano (1994). A Guide to Food Selection, Preparation and Preservation. Rex Bookstore, Inc. p. 111. ISBN 9789712301148.
^ Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.^{[permanent dead link‍]}
^ Cid Reyes & Gilda Cordero-Fernando (1991). Kusina: What's Cooking in the Philippines. Larawan Books. p. 10.
^ Pineda, Maida; Lopez-Quimpo, Candice (May 25, 2016). "50 dishes that define the Philippines". CNN travel. CNN. Retrieved December 8, 2018.
^ "Burung Talangka-Procedure". July 20, 2016.
^ "Aligue Rice". Ang Sarap. January 12, 2018. Retrieved April 10, 2020.
^ Alvarez, Lhas. "Seafood Aligue Fried Rice Recipe". Yummy.ph. Retrieved April 10, 2020.