Sunday, November 13, 2016

Creamy Aligue Pasta

It's been a while since I cooked and blogged.  The hot weather is really annoying and I'm trying to avoid the kitchen as much as possible.  To think it's a 'ber' month already.

Today, my mom ask me to bake her favorite brownies and I did.  Then, now I'm in the mood to cook and decided I'll make some pasta later this afternoon for our merienda or snack.  I'm planning on a simple creamy pasta but then, I saw this bottle of aligue or crab fat and decided this will go into the sauce.

I searched for the ingredients and luckily I have all purpose cream and cream cheese in the fridge.  So where in the world is the pasta.  None!  Yep, I don't have any pasta but saw a 250 grams pancit palabok noodles I bought several months ago.  Okay, this will do.

You can use the pasta noodle of you choice.  It's all up to you.


250 grams                      Pancit Palabok  Noodles
3 Tablespoons               Olive Oil
6 cloves                          Garlic, minced
1 brick                            All Purpose Cream
1 brick                            Cream Cheese, softened
1 teaspoon                     Italian Seasoning
1/2 teaspoon                 Nutmeg
5 Tablespoons              Aligue or Crab Fat Paste
1/2 cup                           Water
Salt and pepper to taste


Cook pancit palabok noodle according to package instruction.

Saute garlic in olive oil over very low heat.  Add the cream and cream cheese and let it simmer for 5 minutes with frequent stirring to break the cream cheese.  Add the Italian seasoning and nutmeg and stir.  Add the aligue and stir until incorporated.  Slowly add the water until desired consistency is achieved.  Season with salt and pepper.

Go easy on the salt since the cream cheese is already salty.

So, is pancit palabok noodle a worthy substitute to pasta?  Yes.  It's firmer and should I say it has more bite compared to the pasta noodle.  You should give it a try.


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