Ginataang Curacha

1. First you need to prepare your gata or coconut milk which is extracted from a freshly grated mature coconut. Take note that we will be using the first pressing (kakang gatâ) of coconut milk which is thicker as well as the second pressing which is thinner.

2. Place the curacha in a wide pan or wok and add in two tablespoons of alamang as well as the second pressing of coconut milk.

3. When it’s boiling, carefully add in the first pressing. Make sure that you constantly stir the mixture.

4. Once cooked, add in some vegetables. We used kangkong as well as siling haba for a little spice.

*Ginataan – anything (fish, shellfish, vegetables, sweets) cooked in coconut milk (gata).

Three Ways to Cook Zamboanga’s Famous Curacha

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