Wash talangka very well. Extract aligi (crab fat) and set aside. Pound talangka shells until fine. Add water. Strain. Boil stock and set aside.
Sauté onion, tomatoes and aligi, season with patis and add to the soup stock. Add kamias and cook until tender.
Take out kamias and mash with a little stock. Strain and add to the soup stock. Boil. Add miki and cook 3 minutes.
Before serving, sprinkle with green onion and kintsay. Serve hot. Makes six servings.