Ingredients with Measurements:
- 1 kg Curacha (spanner crab)
- 1 cup coconut cream
- 1/2 cup Alavar sauce (a popular sauce in Zamboanga City, Philippines)
- 1/4 cup tamarind paste
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red chili pepper, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Clean the Curacha by removing the gills and intestines. Cut into serving pieces.
2. In a mixing bowl, combine coconut cream and Alavar sauce. Whisk until well combined.
3. In a separate bowl, mix together tamarind paste, brown sugar, soy sauce, and water. Set aside.
4. Heat vegetable oil in a large pot or wok over medium heat. Sauté onion, garlic, and chili pepper until fragrant.
5. Add the Curacha and stir-fry for 2-3 minutes.
6. Pour the coconut-Alavar sauce mixture over the Curacha. Season with salt and pepper to taste.
7. Cover the pot and let it simmer for 10-15 minutes or until the Curacha is cooked through.
8. Pour the tamarind sauce over the Curacha and let it simmer for another 5 minutes.
9. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Instead of Curacha, you can use other types of crab or seafood such as shrimp or squid.
- If Alavar sauce is not available, you can substitute it with other Filipino-style sauces like adobo or sinigang.
- Instead of tamarind paste, you can use fresh tamarind or lime juice.
Variations:
- Add vegetables like bell peppers, carrots, or green beans for a more colorful and nutritious dish.
- Use different types of sauces like sweet chili or oyster sauce for a different flavor profile.
Tips and tricks:
- Make sure to clean the Curacha thoroughly to remove any dirt or sand.
- Adjust the amount of chili pepper according to your preferred level of spiciness.
- To make the dish creamier, you can add more coconut cream or a tablespoon of butter.
Storage instructions:
Store any leftover Curacha Alavar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Curacha Alavar in a pot over low heat until heated through.
Presentation ideas:
Serve the Curacha Alavar in a large platter with steamed rice on the side. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice, garlic fried rice, or bread
Suggested side dishes:
Steamed vegetables, grilled corn, or potato salad
Troubleshooting advice:
If the sauce is too thick, you can add more water or coconut cream to thin it out. If it's too thin, you can add a tablespoon of cornstarch mixed with water to thicken it.
Food safety advice:
Make sure to cook the Curacha thoroughly to avoid any risk of foodborne illness.
Food history:
Curacha Alavar is a popular dish in Zamboanga City, Philippines. It is named after the Alavar sauce, which is a combination of coconut milk, shrimp paste, and spices.
Flavor profiles:
Savory, sweet, tangy, and spicy
Serving suggestions:
Serve the Curacha Alavar as a main dish for lunch or dinner.
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Region: Philippine