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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.

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  • Curacha Alavar (en)
rdfs:comment
  • 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. (en)
foaf:name
  • Curacha Alavar (en)
name
  • Curacha Alavar (en)
dc:type
  • Main dish
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  • Curacha con salsa Alavar, (en)
  • Curacha with alavar sauce (en)
country
  • Philippines (en)
course
creator
  • Maria Teresa Camins Alavar (en)
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main ingredient
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served
  • Hot, room temperature (en)
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  • 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. 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). (en)
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page length (characters) of wiki page
ingredient name (literal)
  • Alavar sauce
  • spanner crab,
serving temperature
  • Hot, room temperature
year
ingredient
region
type
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