Mila’s Adobong Alimango

In cooking Adobong Alimango, Mila Aquende Banzon shares the secret of its finger-licking sauce—garlic, lots and lots of garlic.
She uses about six to seven bulbs of garlic for every two to three large pieces of crabs.
The heady aroma and taste of sweet garlic, plus the salty-than-sour flavor of her adobo, seep nicely into the tender crab meat. The marinated aligue (crab fat) makes the adobo extra-luscious.


















