What is Curach?

Curacha is a type of crabs, which is located exclusively on the coast of Zamboanga in the southern Philippines. They are bright red colors and contain a large amount of meat. The most popular way of preparing curach is simply steamed or cooking, enjoying meat with very small spices to turn away from the taste, even if a small amount of garlic or onion is usually added during cooking. Crabs are generally cheaper than other crabs originally in the region and are served in many restaurants across the country, although they are only available throughout the year in Zamboanga. The meat crab is very durable and tastes somewhat stronger than the more traditional crab meat.

Curacha is a relatively large creature with a large, wide body that narrows in the back to a number of segments that have the same appearance as the shortened tail of lobster. The claws are largely very flat and contain small meat. The crab has a bright red color with a white lower abdomen and pink tones on the sides;During cooking does not change color. There are species similar to curach known to Red Crab and Frog Crab, which can be found across the edge of the Western Pacific, although they are only relatives and have some differences. The name Curach is a local word that means a "cockroach", most likely because the feet of the crab have a similar look as the foot of the cockroach, with small hair stand out.

The classic preparation for curach is to cook it in a sauce that has added some light taste to it. This may include garlic, ginger, salt and pepper. It is proposed that for this recipe, the crab is left rather intact than open or divided from each other.

Another recipe involves steaming crabs, sometimes along with onion or leeks and garlic. In this method, the crab can be left all or sliced, bodies are very large crabs, with a large amount of body that contains most of the meat. Legs and claws that do not contain many meat can be removed and cooked separately.

It is also possible to cook curach in half notBo a quarter of the crab and then fry it with chili, oil, garlic and ginger. The finished crab can then be served with a lowered spicy sauce of coconut milk poured over the top with rice on the side. The meat has a strong enough taste to tolerate a good level of heat and a strong rich sauce with lots of fat.