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Curacha Alavar
''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''). See also *Ginataang hipon * Halabos * Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zamboanga City
Zamboanga City, officially the City of Zamboanga (Chavacano and es, Ciudad de Zamboanga, Tausug language, Tausūg: ''Dāira sin Sambuangan'', fil, Lungsod ng Zamboanga, ceb, Dakbayan sa Zamboanga), is a city in the Zamboanga Peninsula region of the Philippines. According to the 2020 census, it has a population of 977,234 people. It is the fifth-most populous and third-largest city by land area in the Philippines. It is the commercial and industrial center of the Zamboanga Peninsula Region. On October 12, 1936, Zamboanga became a chartered city under Commonwealth Act No. 39. It was inaugurated on February 26, 1937. Zamboanga City is an independent, chartered city and was designated highly urbanized on November 22, 1983. Although geographically separated, and an independent and chartered city, Zamboanga City is grouped with the province of Zamboanga del Sur for statistical purposes, yet governed independently from it. History Rajahnate of Sanmalan The Zamboanga Peninsula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ranina Ranina
''Ranina ranina'', also known as the Huỳnh Đế crab, (red) frog crab or spanner crab, is a species of crab found throughout tropical and subtropical habitats. It is often fished for its meat, and is the only known species in its genus. Description It may grow up to long, and may weigh up to . The carapace is wider at the front, reddish brown in color, with ten white spots. ''Ranina ranina'' is mainly nocturnal, and remains buried in the sand during the day. ''Ranina ranina'' is easily distinguished from other crab species in its habitat due to its red carapace and elongated midsection. Distribution and ecology Spanner crabs inhabit coastal waters along the east coast of Australia, from Yeppoon in Queensland to the North coast of New South Wales. There is also a population to the north of Perth in Western Australia. ''Ranina ranina'' is abundant in the coastal waters of south-western Mindanao, Philippines. These crabs are also found in the eastern coast of Africa, across the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chavacano Language
Chavacano or Chabacano is a group of Spanish-based creole languages, Spanish-based creole language varieties spoken in the Philippines. The variety spoken in Zamboanga City, located in the southern Philippine island group of Mindanao, has the highest concentration of speakers. Other currently existing varieties are found in Cavite City and Ternate, located in the Cavite province on the island of Luzon. Chavacano is the only Spanish-based Creole language, creole in Asia. The different varieties of Chavacano differ in certain aspects like vocabulary but they are generally mutually intelligible by speakers of these varieties, especially between neighboring varieties. While a majority of the lexicon of the different Chavacano varieties derive from Spanish language, Spanish, their grammatical structures are generally similar to other Philippine languages. Among Languages of the Philippines, Philippine languages, it is the only one that is not an Austronesian language, but like Malayo- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish-based Creole Languages
A Spanish creole, or Spanish-based creole language, is a creole language (contact language with native speakers) for which Spanish serves as its substantial ''lexifier''. A number of creole languages are influenced to varying degrees by the Spanish language, including the Philippine creole varieties known as Chavacano, Palenquero, and Bozal Spanish. Spanish also influenced other creole languages like Papiamento, Pichinglis, and Annobonese. Any number of Spanish-based pidgins have arisen due to contact between Spanish and other languages, especially in America, such as the used by the Panare people of Venezuela and Roquetas Pidgin Spanish used by agricultural workers in Spain. However, few Spanish pidgins ever creolized. Spanish creole languages Chavacano Chavacano (also Chabacano) is a group of Spanish-based creole language varieties spoken in the Philippines that emerged during the 18th century following the colonization of the Spaniards in the Philippines. While Chava ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanner Crab
''Ranina ranina'', also known as the Huỳnh Đế crab, (red) frog crab or spanner crab, is a species of crab found throughout tropical and subtropical habitats. It is often fished for its meat, and is the only known species in its genus. Description It may grow up to long, and may weigh up to . The carapace is wider at the front, reddish brown in color, with ten white spots. ''Ranina ranina'' is mainly nocturnal, and remains buried in the sand during the day. ''Ranina ranina'' is easily distinguished from other crab species in its habitat due to its red carapace and elongated midsection. Distribution and ecology Spanner crabs inhabit coastal waters along the east coast of Australia, from Yeppoon in Queensland to the North coast of New South Wales. There is also a population to the north of Perth in Western Australia. ''Ranina ranina'' is abundant in the coastal waters of south-western Mindanao, Philippines. These crabs are also found in the eastern coast of Africa, across the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curacha
''Curacha'', also known as "spanner crab" or "red frog crab", is a local Chavacano name given to ''Ranina ranina'', commonly found in the waters of Sulu province and Zamboanga and Bataan province. It is a large crab with a red color, which stays the same in color even when cooked. The crab is usually steamed or boiled so its flavor is preserved. Unlike most crabs whose majority of meat can be found in their claws, most of the meat in curacha is found in its body. The word ''curacha'' is Chavacano for "cockroach", in reference to its appearance, derived from Spanish ''cucaracha''. It also is known as ''kagang pamah'' in Tausug and ''ipis dagat'' ("sea cockroach") in Bataeño Tagalog. See also *Ginataang hipon *Curacha Alavar *Halabos ''Halabós'' is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taba Ng Talangka
''Taba ng talangka'' (), also known simply as ''aligi'' (; es, arigue o es, label=none, aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (''talangka''). Commercially sold variants of the condiment are sautéed in garlic, preserved in oil, and sold in glass jars. In parts of Pampanga and Bulacan, a preparation of the dish called ''burong taba ng talangka'' (fermented crab roe) consist of fresh river crabs stored covered in salt as a method of preservation. This variant is served during mealtime and is immediately consumed due to its perishability once removed from the salting container. It can be served as an accompaniment to white rice, used as a condiment, or used as an ingredient in various seafood dishes. Most notably, it is used as an ingredient of a variant of ''sinangag'' (Filipino fried rice) known as '' inaliging sinangag''. See also * Bagoong *Surimi *Tomalley *List of crab dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Curacha
''Ginataang hipon'' is a Filipino seafood soup made from shrimp in coconut milk and spices. It differs from other types of ''ginataan'' (which also commonly include shrimp), in that it does not use vegetables. It is a type of ''ginataan''. Variants of the dish includes ''ginataang curacha'' and ''ginataang sugpo'', which use spanner crabs and prawn (or lobster) in place of shrimp, respectively. Description ''Ginataang hipon'' is one of the simpler types of ''ginataan''. The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, '' patis'' (fish sauce) or '' bagoong alamang'' (shrimp paste), and salt and pepper to taste. It can also be spiced with ''siling haba'' or ''labuyo'' peppers. The onion and garlic are first sautéed in oil in a pan, followed by the shrimp, then the rest of the ingredients are added until cooked. Some recipes prefer to boil the coconut milk until it is reduced and oily, while others keep the dish soupy. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Hipon
''Ginataang hipon'' is a Filipino seafood soup made from shrimp in coconut milk and spices. It differs from other types of ''ginataan'' (which also commonly include shrimp), in that it does not use vegetables. It is a type of ''ginataan''. Variants of the dish includes ''ginataang curacha'' and ''ginataang sugpo'', which use spanner crabs and prawn (or lobster) in place of shrimp, respectively. Description ''Ginataang hipon'' is one of the simpler types of ''ginataan''. The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, '' patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and salt and pepper to taste. It can also be spiced with ''siling haba'' or ''labuyo'' peppers. The onion and garlic are first sautéed in oil in a pan, followed by the shrimp, then the rest of the ingredients are added until cooked. Some recipes prefer to boil the coconut milk until it is reduced and oily, while others keep the dish soupy. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halabos
''Halabós'' is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce. Etymology ''Halabós'' (also spelled ''halbus'', ''hablos'', or ''halbos'') is a verb meaning "to scald in saltwater" in the Tagalog language. Description ''Halabós'' is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally use carbonated lemon drinks like Sprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added. ''Halabós'' dishes are usually prefixed by "''halabós na''". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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