Curacha with Alavar Sauce Recipe
Curacha with Alavar Sauce Recipe The Filipino diet is rich in seafood to include shellfish and crustaceans. Crustaceans are commonly cooked with coconut milk. Most of the time, they are just steamed in their own juice or with beer or carbonated drink.
One of my favorite seafood dishes is the Crabs in Alavar Sauce. Zamboanga City, where I worked and lived for five years is famous for its dish called Curacha con Alavar Sauce. Curacha is a deep-sea crustacean found in the waters of Zamboanga, a peninsula in Southern Philippines, where amazing seafood abound. It is likened to a cross between a crab and a lobster with its bright reddish color be it cooked or raw. It is similar to the spanner crabs and red frog crabs found in the west coast of Australia. Alavar Sauce is another culinary highlight of Zamboanga. It is a delicious secret blend of coconut milk and spices served and sold in Alavar Seafood Restaurant.
I remember my first curacha con alavar in 2000 when I first visited Zamboanga City during my semestral break from college. The dish is so mouth-watering. Trained to be able to dissect the ingredients of a dish, just from tasting it, I tried to write the recipe for alavar sauce that year, not knowing that five years later, a colleague at Universidad de Zamboanga who has a friend who works at Alavar Restaurant will help me refine the recipe.
One of my favorite seafood dishes is the Crabs in Alavar Sauce. Zamboanga City, where I worked and lived for five years is famous for its dish called Curacha con Alavar Sauce. Curacha is a deep-sea crustacean found in the waters of Zamboanga, a peninsula in Southern Philippines, where amazing seafood abound. It is likened to a cross between a crab and a lobster with its bright reddish color be it cooked or raw. It is similar to the spanner crabs and red frog crabs found in the west coast of Australia. Alavar Sauce is another culinary highlight of Zamboanga. It is a delicious secret blend of coconut milk and spices served and sold in Alavar Seafood Restaurant.
I remember my first curacha con alavar in 2000 when I first visited Zamboanga City during my semestral break from college. The dish is so mouth-watering. Trained to be able to dissect the ingredients of a dish, just from tasting it, I tried to write the recipe for alavar sauce that year, not knowing that five years later, a colleague at Universidad de Zamboanga who has a friend who works at Alavar Restaurant will help me refine the recipe.
Curacha with Alavar Sauce Recipe Ingredients:
1 kilo curacha or crab
1/2 kilo grated coconut
1/2 kilo Alavar sauce
1 bulb of garlic
1/2 thumb of ginger
4 pinches of salt
4 pinches ajinomoto
1 1/2 cup of water
Procedure:
1/2 kilo grated coconut
1/2 kilo Alavar sauce
1 bulb of garlic
1/2 thumb of ginger
4 pinches of salt
4 pinches ajinomoto
1 1/2 cup of water
Procedure:
Wash curacha or crab. Place in cooking pot. Set aside.
Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
Mince garlic and ginger into tiny pieces. Set aside.
Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab. Pour coconut milk all over the curacha or crab.
Turn stove on high heat until the coconut milk comes to a boil. Then drop the alavar sauce into the pot and lower the knob to medium heat.
When the coconut oil starts to surface, turn off the stove.
Served and Enjoy!
Recipe Source here: http://www.masterpinoyrecipes.com/
Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
Mince garlic and ginger into tiny pieces. Set aside.
Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab. Pour coconut milk all over the curacha or crab.
Turn stove on high heat until the coconut milk comes to a boil. Then drop the alavar sauce into the pot and lower the knob to medium heat.
When the coconut oil starts to surface, turn off the stove.
Served and Enjoy!
Recipe Source here: http://www.masterpinoyrecipes.com/
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