📝 About This Recipe
Straight from the pristine waters of the Sulu Sea, the Curacha—a unique hybrid of a spiny lobster and a sea crab—is Zamboanga City's most celebrated delicacy. Unlike typical crabs, the Curacha is prized for its meaty body and a distinct, sweet flavor that is beautifully elevated by the legendary Alavar sauce. This recipe features a luscious blend of coconut milk, ginger, and secret spices, creating a creamy, golden-orange coat that makes every bite a luxurious experience.
🥗 Ingredients
The Star Ingredient
- 2 kilograms Curacha (Deep-sea Crabs) (cleaned and scrubbed thoroughly; kept whole)
The Alavar Sauce Base
- 3 cups Coconut Cream (Kakang Gata) (freshly squeezed is best for richness)
- 1/2 cup Crab Fat (Taba ng Talangka) (provides the signature orange hue and umami)
- 4 tablespoons Ginger (finely minced to release aromatics)
- 6 cloves Garlic (minced)
- 1 large Red Onion (finely chopped)
- 3-5 pieces Siling Labuyo (Bird's Eye Chilies) (chopped; adjust based on heat preference)
- 1 teaspoon Turmeric Powder (for color and earthy depth)
- 2 tablespoons Bagoong Alamang (Shrimp Paste) (sautéed or sweet-style)
- 1 tablespoon Brown Sugar (to balance the salt and heat)
- to taste Salt and Black Pepper
Aromatics and Garnish
- 2 stalks Lemongrass (Tanglad) (pounded and tied into knots)
- 2 tablespoons Cooking Oil (coconut oil preferred)
- 1/4 cup Spring Onions (sliced for garnish)
- 1 tablespoon Toasted Garlic (for crunch)
👨🍳 Instructions
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1
Prepare the Curacha by scrubbing the shells under cold running water. Since Curacha is mostly body meat, keep them whole to retain the juices, but you may crack the claws slightly to allow the sauce to penetrate.
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2
In a large steamer, place the Curacha and steam for 10-12 minutes until they turn a bright orange-red. Do not overcook at this stage, as they will simmer in the sauce later. Set aside.
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3
In a large wok or deep pan, heat the cooking oil over medium heat. Sauté the garlic, onions, and minced ginger until fragrant and translucent.
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4
Add the shrimp paste (bagoong) and bird's eye chilies. Sauté for another 2 minutes to cook out the raw scent of the shrimp paste.
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5
Pour in the coconut cream and add the lemongrass knots. Bring to a gentle simmer, stirring constantly to prevent the coconut milk from curdling.
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6
Stir in the crab fat (taba ng talangka) and turmeric powder. This will transform the sauce into a vibrant, appetizing golden-orange color.
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7
Add the brown sugar, salt, and black pepper. Lower the heat and let the sauce simmer for 10-15 minutes until it thickens and the oil starts to separate slightly (naglalangis).
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8
Taste the sauce; it should be rich, creamy, slightly spicy, and deeply savory. Adjust seasoning if necessary.
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9
Carefully add the steamed Curacha into the sauce. Baste the crabs generously with the sauce, ensuring every crevice is covered.
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10
Cover and simmer for another 5-7 minutes on low heat, allowing the crab meat to absorb the flavors of the Alavar-style sauce.
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11
Remove the lemongrass knots and discard.
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12
Transfer the crabs to a large serving platter and pour the remaining thick sauce over the top. Garnish with chopped spring onions and toasted garlic.
💡 Chef's Tips
If you cannot find fresh Curacha, large Mud Crabs (Alimango) are an excellent substitute. Always use 'Kakang Gata' (the first extraction) for the thickest, most luxurious sauce consistency. Avoid boiling the sauce on high heat, as this will cause the coconut milk to break and become grainy. For an authentic Zamboangueño experience, make the sauce a day ahead; the flavors develop and deepen overnight. Don't skimp on the ginger—it is the secret to cutting through the richness of the crab fat and coconut.
🍽️ Serving Suggestions
Serve with a mountain of hot, steamed white rice to soak up the extra sauce. Pair with a side of Ensaladang Talong (grilled eggplant salad) to provide a vinegary contrast. A cold glass of Calamansi juice or a crisp lager helps cleanse the palate between rich bites. Provide nutcrackers and plenty of napkins—this is a hands-on, messy, and delightful meal. Finish with a slice of leche flan to complement the spicy-savory profile of the main dish.