Ingredients with Measurements:
- 2 lbs Curacha (crab)
- 2 cups coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 pieces green chili pepper
- 1 tablespoon fish sauce
- 1 tablespoon shrimp paste
- 1 tablespoon vegetable 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, mouth parts, and other unwanted parts. Cut the crab into serving pieces.
2. In a large pot or wok, heat the vegetable oil over medium heat. Sauté the onion, garlic, and ginger until fragrant.
3. Add the shrimp paste and fish sauce. Stir for a minute.
4. Pour in the coconut milk and bring to a boil.
5. Add the green chili pepper and Curacha pieces. Stir gently to coat the crab with the sauce.
6. Cover the pot and let it simmer for 15-20 minutes or until the crab is cooked and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 25g
Saturated fat: 18g
Cholesterol: 100mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 4g
Protein: 35g
Substitutions for ingredients:
- You can use other types of crab or seafood such as shrimp or mussels.
- If you don't have shrimp paste, you can use anchovy paste or omit it altogether.
- If you can't find green chili pepper, you can use red chili pepper or jalapeño.
Variations:
- You can add vegetables such as eggplant, squash, or spinach to make it more nutritious.
- You can use coconut cream instead of coconut milk for a richer and creamier sauce.
- You can add more chili pepper if you want it spicier.
Tips and tricks:
- Make sure to clean the crab thoroughly to remove any dirt or sand.
- Don't overcook the crab as it can become tough and rubbery.
- You can use a mortar and pestle to grind the ginger and garlic for a smoother texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot or microwave until heated through.
Presentation ideas:
- Serve in a large bowl or platter with rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice or garlic fried rice.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or green beans.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too salty, add more coconut milk or water to dilute it.
Food safety advice:
- Make sure to cook the crab thoroughly to avoid any foodborne illnesses.
- Store leftovers properly in the refrigerator to prevent spoilage.
Food history:
- Ginataang Curacha is a Filipino dish that originated in the Visayas region. It is a popular seafood dish that is often served during special occasions.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with rice and a side of vegetables.
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Region: Philippine