Ingredients with Measurements:
- 1 kilogram Curacha (spanner crab)
- 2 cups coconut milk
- 1 cup water
- 3-4 pieces red chili peppers, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 thumbs ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Clean the Curacha by removing the gills and the apron (the flap under the body). Cut the body into pieces and crack the claws.
2. In a large pot or wok, heat the cooking oil over medium heat. Add the onion, garlic, and ginger. Sauté until the onion becomes translucent.
3. Add the sliced chili peppers and sauté for another minute.
4. Add the Curacha pieces and stir-fry for 2-3 minutes until the shells turn pink.
5. Pour the coconut milk and water into the pot. Add the fish sauce and stir well.
6. Bring the mixture to a boil, then reduce the heat to low. Simmer for 10-15 minutes until the Curacha is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400 kcal
- Fat: 30 g
- Carbohydrates: 10 g
- Protein: 25 g
Substitutions for ingredients:
- You can use other types of crab or seafood such as shrimp or mussels.
- If you can't find fresh chili peppers, you can use dried chili flakes or chili powder.
Variations:
- You can add other vegetables such as eggplant, okra, or spinach.
- You can use other types of coconut milk such as light or creamed coconut.
Tips and tricks:
- Be careful when cracking the claws of the Curacha as they can be sharp.
- Use fresh coconut milk for the best flavor.
- Adjust the amount of chili peppers according to your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Ginataang Curacha in a pot over low heat until heated through.
Presentation ideas:
- Serve the Ginataang Curacha in a large bowl or platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Garlic fried rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the Curacha is fresh and properly cleaned before cooking.
- Cook the Curacha until it is fully cooked through to avoid any foodborne illnesses.
Food history:
- Ginataang Curacha is a popular dish in the Philippines, especially in the Visayas region where Curacha is abundant.
Flavor profiles:
- Creamy, spicy, savory
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or green onions.
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Region: Philippine