HOW TO COOK CURACHA (RECIPE)

HOW TO COOK CURACHA (RECIPE) -this dish is a traditional crab food popular in the province of Zamboanga in the Philippines. This dish is made of spanner crab also known as red frog crab which can only be found in the waters of Jolo, Sulu. Its name is a Chavacano term which is a dialect in the province of Zamboanga. The same dish is also called Kagang Pamah in Tausug. spanner crab is a genetically hybrid crustacean. This crab is red in color that stays that way even when cooked. The most common way of cooking Curacha crab is steaming or boiling to keep the flavors but there are some methods of cooking Curacha Curacha to make it more appealing and delicious. One of those methods is what we call 'adobo sa gata' which is cooked with coconut milk combined with garlic and ginger. Spanner crab is different from the common crabs that we know because most of its meat is found in its body, not in the claws. This recipe I am going to share with you is not very spicy so that most of you can adjust the amount of spices or you can add ingredients like chili to make it more hot and spicy. Here is the simple recipe for Curacha:

                               image source: biyahilo.blogspot.com

HOW TO COOK CURACHA (RECIPE)

INGREDIENTS
4 pieces curacha crab (about a kilo)
300ml coconut milk
4 tablespoon oyster sauce
1 bulb garlic (crushed)
1 thumb-size ginger (grated)
1/2 teaspoon freshly ground pepper
2 teaspoon rock salt
red chili pepper (optional)

PREPARATION AND COOKING PROCEDURE
1. Prepare the curacha crab by washing it with running water thoroughly.
2. In a pot, put the crab first then Put the garlic, pepper, salt and ginger over the crab. If you want it to be more hot and spicy, you can add chili powder or grated raw red chili.
3. Pour the coconut milk and bring to a boil.
4. When the coconut milk boils, lower to medium heat then add the oyster sauce.
5. Simmer until the coconut milk becomes oily.
6. Remove from heat and serve with rice.

HOW TO COOK CURACHA (RECIPE)