Ingredients with Measurements:
- 2 lbs Curacha (spanner crab)
- 2 cups coconut milk
- 1/2 cup water
- 1/4 cup bagoong (shrimp paste)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 2 red chili peppers, sliced
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 2 tbsp cooking oil
Special equipment needed:
- Large wok or pot
Step-by-step instructions:
1. Clean the Curacha by removing the gills and intestines. Cut the body into pieces.
2. In a wok or pot, heat the cooking oil over medium heat.
3. Add the onion, garlic, and ginger. Saute until fragrant.
4. Add the Curacha pieces and saute for 5 minutes.
5. Pour in the coconut milk and water. Bring to a boil.
6. Add the bagoong, green chili peppers, red chili peppers, ground black pepper, and salt. Stir well.
7. Lower the heat and let it simmer for 10-15 minutes or until the Curacha is cooked.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- You can use other types of crab or shrimp instead of Curacha.
- If you don't have bagoong, you can use fish sauce.
Variations:
- You can add vegetables like eggplant, squash, or spinach.
- You can use different types of chili peppers for a spicier or milder taste.
Tips and tricks:
- Be careful not to overcook the Curacha as it can become tough and rubbery.
- You can adjust the amount of bagoong and chili peppers according to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the sauce is too thin, let it simmer for a few more minutes.
Food safety advice:
- Make sure the Curacha is fresh and properly cleaned before cooking.
- Wash your hands and utensils thoroughly before and after handling seafood.
Food history:
- Ginataang Curacha is a popular dish in the Philippines, especially in the Bicol region where coconut milk is a common ingredient in many dishes.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine