Curacha also known as spanner crab or red frog crab is a local Chavacano name given to a sea crab species found in Zamboanga Philippines. It is a highbred crustacean, with crossbreed characteristics of a large sea crab and a big spiny lobster.
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 of monosodium glutamate, MSG
1 1/2 cup of water
How to Cook:
- 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 (happens after around 20-30 minutes), turn off the stove.
