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.
- 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
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.