Curacha Alavar
| Course | Main dish |
|---|---|
| Place of origin | Philippines |
| Region or state | Zamboanga City |
| Created by | Maria Teresa Camins Alavar |
| Invented | 1973[1] |
| Serving temperature | Hot, room temperature |
| Main ingredients | spanner crab, Alavar sauce |
Curacha Alavar, sometimes referred to as curacha con salsa Alavar ("Curacha with Alavar sauce") in
curacha), garlic, ginger, salt, and Alavar sauce. The key ingredient is the Alavar sauce, a secret blend of coconut milk, taba ng talangka (crab roe paste), and various spices.[2][3][4]
It is a regional specialty of the
ginataang curacha (curacha in coconut milk). The recipe can also be made with mud crabs (cangrejo) or prawns (locon).[5][6][7][8][9]
See also
References
- ^ "How Alavar does it: 'Dinuguan' Chavacano style; 'curacha,' crab or prawn curry". 10 June 2015.
- ^ "Curacha with Alavar Sauce Recipe". Kusina 101. Retrieved 13 April 2019.
- ^ "I am Curacha (con salsa Alavar)". 80 Breakfasts. 24 July 2007. Retrieved 13 April 2019.
- ^ "Recipe: Three Ways to Cook Zamboanga's Famous Curacha". Clari Says. Retrieved 13 April 2019.
- ^ "King Crab Clusters in Alavar Sauce". Filipino Food Aficionado. 13 October 2011. Retrieved 13 April 2019.
- ^ "Curacha with Alavar Sauce Recipe". Chef Pinoy Recipes. Retrieved 13 April 2019.
- ^ "Philippine Cuisine: Spanner Crabs with "Alavar" Sauce". Trissalicious. November 2009. Retrieved 13 April 2019.
- ^ "Curacha with Alavar Sauce". Foodies.ph. Retrieved 13 April 2019.
- ^ Aspiras, Reggie (10 June 2015). "How Alavar does it: 'Dinuguan' Chavacano style; 'curacha,' crab or prawn curry". Philippine Daily Inquirer. Retrieved 13 April 2019.
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