Lidoy kan Aggola

When we were kids, my grandpa would bring us to the river to look for "aggola." We search under the rocks. And how we scream with delight when we catch one. 

And then, Mom would cook what we have caught with lidoy (ginataang laing). Mmmmmm-m-m-m...

What is an AGGOLA?

Aggola is the Kalinga term for talangka, a variety of small crabs or river crabs.

Scientific name: Hemigrapsus sanguineus

Common English name: Asian shore crab

INGREDIENTS:

aggola/ talangka (mud crabs)

1 pack laing/ taro leaves

1 cup coconut milk

1 sliced ginger

4 minced cloves garlic

Salt to taste

Instructions:

1. Steam crabs. 

2. Set aside.

3. Sauté garlic and ginger, then add coconut milk, laing and salt to taste. 

4. Bring to a boil.

5. Stir occasionally, until coconut milk becomes thick and oily. 

6. Add crabs. 

7. Cook until dish is done.