Curacha Alavar

Curacha Alavar, sometimes referred to as curacha con salsa Alavar ("Curacha with Alavar sauce") in Chavacano a Spanish-based creole language, is a Filipino dish made from spanner crabs (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.[1][2][3]

Curacha Alavar
CourseMain dish
Place of originPhilippines
Region or stateZamboanga City
Serving temperatureHot
Main ingredientsspanner crab,
Alavar sauce

It is a regional specialty of the Zamboanga City. The sauce was invented by Maria Teresa Camins Alavar and is originally served in the Alavar Seafood Restaurant. The restaurant now sells the original Alavar sauce recipe in packets. It is a variant of the traditional ginataang curacha (curacha in coconut milk). The recipe can also be made with mud crabs (cangrejo) or prawns (locon).[4][5][6][7][8]

See also

References
  1. "Curacha with Alavar Sauce Recipe". Kusina 101. Retrieved 13 April 2019.
  2. "I am Curacha (con salsa Alavar)". 80 Breakfasts. Retrieved 13 April 2019.
  3. "Recipe: Three Ways to Cook Zamboanga's Famous Curacha". Clari Says. Retrieved 13 April 2019.
  4. "King Crab Clusters in Alavar Sauce". Filipino Food Aficionado. Retrieved 13 April 2019.
  5. "Curacha with Alavar Sauce Recipe". Chef Pinoy Recipes. Retrieved 13 April 2019.
  6. "Philippine Cuisine: Spanner Crabs with "Alavar" Sauce". Trissalicious. Retrieved 13 April 2019.
  7. "Curacha with Alavar Sauce". Foodies.ph. Retrieved 13 April 2019.
  8. Aspiras, Reggie. "How Alavar does it: 'Dinuguan' Chavacano style; 'curacha,' crab or prawn curry". Philippine Daily Inquirer. Retrieved 13 April 2019.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.