Ingredients with Measurements:
- 1 kg Curacha (crab)
- 2 cups of coconut milk
- 2 cups of water
- 2 cups of green papaya, peeled and sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 2 red chili peppers, sliced
- 2 tbsp of fish sauce
- 1 tbsp of 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. Cut the crab into pieces and set aside.
2. In a large pot or wok, heat the cooking oil over medium heat. Add the onion, garlic, and ginger. Saute until fragrant.
3. Add the sliced green and red chili peppers and saute for another minute.
4. Add the sliced green papaya and stir-fry for 2-3 minutes.
5. Pour in the coconut milk and water. Bring to a boil.
6. Add the Curacha pieces and fish sauce. Stir gently to combine.
7. Cover the pot and simmer for 10-15 minutes or until the Curacha is cooked.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 10g
- Protein: 18g
Substitutions for ingredients:
- You can use other types of seafood such as shrimp or mussels instead of Curacha.
- You can substitute green papaya with other vegetables such as squash or eggplant.
Variations:
- You can add other spices such as turmeric or lemongrass for added flavor.
- You can add other vegetables such as spinach or bok choy.
Tips and tricks:
- Be careful not to overcook the Curacha as it can become tough and rubbery.
- Use fresh coconut milk for a richer and creamier taste.
- 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 2 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Crispy fried tofu
Troubleshooting advice:
- If the coconut milk separates, simply stir it back together.
Food safety advice:
- Make sure to clean the Curacha thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Ginataang Curacha is a popular Filipino dish that originated in the Visayas region.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Philippine