Taba ng Talangka a.k.a. Aligue

Image grabbed from thehappilyeverafterproject.com

Image grabbed from thehappilyeverafterproject.com

Taba ng Talangka a.k.a. Aligue (Crab paste) a traditional specialty of Pampanga, is made from a shore crab meat and fat, mixed with natural cane vinegar, salt, spices and coconut oil. Available in 8 oz. bottles. Great sauce that goes practically with anything you eat (IMO). However, go easy on this as it's so heavy in cholesterol.

What is Crab Aligue?

Lechón

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón; that refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines, and Puerto Rico. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig.

In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.

source: wikipedia

Bagoong

Image grabbed from rosalinaskitchen

Bagoong (Tagalog pronunciation: [bɐɡoˈoŋ]) is a Philippine condiment made of partially or completely fermented fish or shrimps and salt. The fermentation process also results in fish sauce (known as patis).

The preparation of bagoong can vary regionally in the Philippines.

Bagoong (spelled as bugguong in Ilocano) are usually made from a variety of fish species. Common fishes used include the following:

• Anchovies - locally known as dilis, monamon, bolinaw, or gurayan (Stolephrus and Encrasicholina spp.)
• Round scads - locally known as galunggong or tamodios (Decapterus spp.)
• Bonnetmouths (Redbait or Rubyfish) - locally known as terong (Emmelichthys nitidus, Emmelichthys struhsakeri, and Plagiogeneion rubiginosum)
• Ponyfishes - locally known as sapsap (Leiognathus, Photopectoralis, and Equulites spp.)
• Rabbitfishes - locally known as padas (Siganus spp.)
• Bar-eyed gobies - locally known as ipon (Glossogobius giuris).
• Herrings - Clupeoides lila
• Silver perch - locally known as ayungin (Leiopotherapon plumbeus)

Bagoong made from fish is encompassed by the term bagoong isda (literally 'fish bagoong') in Luzon and Northern Visayas. In the Southern Visayas and Mindanao, fish bagoong is known as guinamos (also spelled ginamos). They can be distinguished further by the type of fish they are made of. Those made from anchovies are generally known as bagoong monamon or bagoong dilis and those from bonnetmouths as bagoong terong.

Bagoong can also be made from shrimp fry. This type of bagoong is known as bagoong alamang or bagoong aramang in Ilocano or simply alamang or uyap in the South, in Western Visayas simply "ginamos".

In rarer instances, it can also be made from oysters, clams, and fish and shrimp roe.

A kind of bagoong made in the town of Balayan, Batangas is also known as bagoong Balayan.

source: wikipedia