Ingredients with Measurements:
- 1 lb Curacha (or any type of crab)
- 1 cup coconut milk
- 1 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 cup string beans, cut into 2-inch pieces
- 1 red chili pepper, sliced
- 2 tbsp fish sauce
- Salt and pepper to taste
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
Preparation:
1. Clean the Curacha by removing the gills, eyes, and mouth. Cut the crab into serving pieces.
2. In a bowl, mix the coconut milk and water. Set aside.
3. Heat the oil in a large pot or wok over medium heat.
Cooking:
1. Sauté the onion, garlic, and ginger until fragrant.
2. Add the Curacha and cook for 5 minutes or until it turns pink.
3. Pour in the coconut milk mixture and bring to a boil.
4. Add the string beans and chili pepper. Simmer for 5 minutes or until the string beans are tender.
5. Season with fish sauce, salt, and pepper to taste.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 80mg
- Sodium: 900mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 26g
Substitutions for ingredients:
- You can use any type of crab instead of Curacha.
- You can use green beans instead of string beans.
- You can use red pepper flakes instead of fresh chili pepper.
Variations:
- You can add other vegetables such as eggplant, squash, or spinach.
- You can use chicken or pork instead of crab.
- You can add coconut cream for a richer taste.
Tips and tricks:
- Be careful not to overcook the crab as it can become tough and rubbery.
- You can add more water or coconut milk if the sauce is too thick.
- Adjust the amount of chili pepper according to your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Garlic bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the crab is fresh and properly cleaned before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Ginataang Curacha is a popular Filipino dish that originated in the Bicol region. It is made with coconut milk, crab, and various vegetables.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or green onions.
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Region: Filipino