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Curacha with Alavar Sauce Recipe
Curacha with Alavar Sauce Recipe
Curacha with Alavar Sauce
Curacha con Alavar

Zamboanga City, 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. 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. 

kusina 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
kusina instructions 
1 Wash curacha or crab. Place in cooking pot. Set aside.
2 Place grated coconut in a mixing bowl. Pour water and mix. With your hands, squeeze all milk from the coconut. Set aside.
3 Mince garlic and ginger into tiny pieces. Set aside.
4 Sprinkle the salt, MSG, garlic and ginger all over the curacha or crab. Pour coconut milk all over the curacha or crab.
5 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.
7 When the coconut oil starts to surface, turn off the stove.



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