Curacha Alavar
CourseMain dish
Place of originPhilippines
Region or stateZamboanga City
Created byMaria Teresa Camins Alavar
Invented1973[1]
Serving temperatureHot, room temperature
Main ingredientsspanner crab,
Alavar sauce

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.[2][3][4]

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).[5][6][7][8][9]

See also

References

  1. ^ "How Alavar does it: 'Dinuguan' Chavacano style; 'curacha,' crab or prawn curry". 10 June 2015.
  2. ^ "Curacha with Alavar Sauce Recipe". Kusina 101. Retrieved 13 April 2019.
  3. ^ "I am Curacha (con salsa Alavar)". 80 Breakfasts. 24 July 2007. Retrieved 13 April 2019.
  4. ^ "Recipe: Three Ways to Cook Zamboanga's Famous Curacha". Clari Says. Retrieved 13 April 2019.
  5. ^ "King Crab Clusters in Alavar Sauce". Filipino Food Aficionado. 13 October 2011. Retrieved 13 April 2019.
  6. ^ "Curacha with Alavar Sauce Recipe". Chef Pinoy Recipes. Retrieved 13 April 2019.
  7. ^ "Philippine Cuisine: Spanner Crabs with "Alavar" Sauce". Trissalicious. November 2009. Retrieved 13 April 2019.
  8. ^ "Curacha with Alavar Sauce". Foodies.ph. Retrieved 13 April 2019.
  9. ^ 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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