Ingredients with Measurements:
- 2 lbs Curacha (spanner crab)
- 1 cup coconut milk
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup chopped garlic
- 1/4 cup chopped onion
- 1/4 cup chopped ginger
- 1/4 cup chopped red chili pepper
- 1/4 cup chopped green chili pepper
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 1/4 cup cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or frying pan
- Mixing bowl
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Clean and prepare the Curacha by removing the top shell and gills. Cut into serving pieces and set aside.
2. In a mixing bowl, combine coconut milk, peanut butter, soy sauce, vinegar, and brown sugar. Mix well and set aside.
3. In a large wok or frying pan, heat cooking oil over medium-high heat.
4. Add chopped garlic, onion, and ginger. Sauté until fragrant.
5. Add chopped red and green chili peppers. Sauté for a minute.
6. Add the Curacha pieces and stir-fry until cooked.
7. Pour the coconut and peanut sauce mixture into the wok. Mix well with the Curacha.
8. Add chopped cilantro and scallions. Mix well.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- You can use shrimp or prawns instead of Curacha.
- You can use almond butter or cashew butter instead of peanut butter.
- You can use fish sauce instead of soy sauce.
- You can use lime juice instead of vinegar.
Variations:
- You can add vegetables such as bell peppers, carrots, and snow peas.
- You can add more chili peppers for a spicier dish.
- You can add coconut cream for a richer sauce.
Tips and tricks:
- Make sure to clean the Curacha thoroughly before cooking.
- Do not overcook the Curacha to prevent it from becoming tough.
- Adjust the amount of chili peppers according to your preference.
Storage instructions:
Refrigerate leftover Curacha Alavar in an airtight container for up to 3 days.
Reheating instructions:
Reheat the Curacha Alavar in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Curacha Alavar in a large serving dish and garnish with chopped cilantro and scallions.
Garnishes:
Chopped cilantro and scallions
Pairings:
Steamed rice, garlic fried rice, or noodles
Suggested side dishes:
Steamed vegetables, grilled corn, or roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water.
- If the sauce is too thin, add more peanut butter.
Food safety advice:
- Make sure to cook the Curacha thoroughly to prevent foodborne illness.
- Store leftover Curacha Alavar in the refrigerator within 2 hours of cooking.
Food history:
Curacha Alavar is a popular dish in Zamboanga City, Philippines. It is named after the Alavar family, who created the recipe in the 1950s.
Flavor profiles:
Salty, sweet, tangy, nutty, and spicy
Serving suggestions:
Serve the Curacha Alavar with steamed rice and a side of steamed vegetables for a complete meal.
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Region: Philippine