SEAFOOD ALAVAR! Chef RV’s version of Zamboanga’s famous Alavar sauce.
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because to be honest, I've tested this many times.
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I've really developed it, I've tried to imitate it but I'll let you know first.
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The original is still more delicious.
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So I have this and I will also heat it up so that we can see the texture
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and we can compare the flavor.
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So you can also buy this Alavar Sauce in frozen section of some grocery stores.
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There is already one here in Metro Manila.
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It just needs to be in freezer.
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As long as it stays frozen, you're good to use it for several months.
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So there, so let's heat it up.
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You just warm it up so that we have a basis.
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So let's make our homemade first.
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In my pan, I'm going to put some oil.
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It attains to the recipe that I'm gonna make because we're gonna eat a lot for today's lunch.
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So oil, I have here oil and then into this, I'm going to put some minced garlic.
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I will put it all.
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I'm also going to put onions.
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In one recipe, one onion.
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So I'm going to put two onions because this is doubled the recipe.
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So the inspiration of this Alavar Sauce is that Mrs. is Spanish Muslim.
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So they are the one who developed the Alavar Sauce.
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So that's why you will notice that this is like a mixture of European spices and Muslim spices.
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It's like a curry that has a taste that I don't know, it's just that it's delicious.
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So when I try to imitate this recipe, I've used a combination of Muslim spices and some European techniques.
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Just like this, you brown it first, you stir-fry it first.
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Spanish techniques, stir-frying garlic and onions.
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And we will also put a bit of ginger.
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So let's stir-fry it to bring out all the flavors of your garlic, onions and ginger.
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Season it with some fish sauce, it's like you're making a curry paste.
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And I'm going to put crab paste or Aligue.
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When you're buying Aligue in the grocery, this is the brand that I use.
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This is not sponsored, okay?
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I buy the premium.
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Don't care about the other brands, all of them are delicious but there's really one that stands out, right?
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This one is the one that stands out to me because here, you can really see the chunks of crab paste.
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And it doesn't seem to have food color.
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And I'm also going to put curry powder.
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Just a teaspoon of curry powder.
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And also, a teaspoon or two of turmeric.
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This is the one that will give a nice color.
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So there, you can see the color of it.
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Original Alavar sauce and coconut milk.
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See, look at the color.
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This is the original, this is the Gaya-Gaya.
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If it's still not enough on the coconut milk, you may add more.
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So I have one here that I'm waiting for.
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So now, the next step is you just boil it once and then we will blend it for us to achieve this consistency.
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Look at the consistency of the original, okay?
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It's really fantastic.
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I forgot that you're gonna put sugar.
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So there, it's already boiling.
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You don't want to over boil it because if you over boil it, the spices would get bitter.
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I will transfer it on the blender.
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And then we will blend it here.
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Okay, it's already blended.
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You put it back on the fire.
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And give it one more simmer.
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So I'm going to give it one more simmer, as you can see.
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When I simmer it, it would be more thick.
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This one is just sweeter.
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The original Alavar sauce is really sweet.
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The sweetness is really there.
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I will add a bit more because I don't want it to be super sweet.
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Simmer it, you can add more coconut milk.
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I will put the coconut milk.
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I will add a bit more for that added freshness.
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Because I cook it in my kitchen, I'm going to put good butter.
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And then I'm going to turn off the flame.
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And then this is my Gaya-Gaya version of the super delicious Alavar sauce of Sambuanga.
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Mount it with butter.
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It's not that much, right?
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The color is already the same, right?
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But of course, the original taste is really different.
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The original is more fancy.
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Let's have one more.
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It's also delicious.
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It's really delicious.
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You may say that it's just made of sauce.
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Of course, we have seafood, wait.
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So now, let's cook our seafood.
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I will just put a bit of butter.
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Basically, for the Alavar sauce, even on fried chicken, it's delicious.
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So I have here shrimps that are already peeled.
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I just left the head and the tail.
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And we have here New Zealand mussels.
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You cook the mussels there first.
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It's best to season it with salt and pepper so that the seafood itself would taste good.
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Okay, the shrimps.
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Okay, your mussels are already cooked.
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That's why I'm pan-frying it first.
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You may wonder why you don't pour the sauce first
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because I want the shrimps to caramelize first.
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Because when it's caramelized, the natural sweetness would come out more.
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And don't overcook.
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When it's already orange, it's already cooked.
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I forgot to put salt and pepper on this.
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It can still be put, not all of it yet.
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So here, you may taste it already.
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Okay, and I also have here Curacha.
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So this is from Sambuanga, someone gave it to us.
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Of course, greetings to our dearest Umayaw family.
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Thank you for the Curacha and of course,
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they are the one who regularly send us Alavar sauce that is frozen.
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So I am heating this.
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It's our dinner for yesterday.
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I will also pour Alavar sauce on it.
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So what I'm doing here is I am plating it and then I will just pour the Alavar sauce.
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And then here is our Curacha.
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But I think that for the cavities to go in, I will pour it a bit first.
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Look at the meat of your Curacha.
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You may also put shrimps on the side to make it look festive.
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Basically, any seafood of your choice, any seafood that is available.
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It's beautiful, right?
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Now, you drizzle it with Alavar sauce.
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Alavar sauce copycat.
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And then let's garnish it with toasted garlic.
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And you may put it a bit of parsley for color.
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Isn't it amazing?
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Your Seafood with Homemade Copycat Alavar Sauce.
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Okay, so now the best part.
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So just like this one, he already dip the sauce.
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Actually, I already taste it earlier, right?
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Final for the official tasting part.
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Perfect blend of spices.
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Actually, this one doesn't have spiciness.
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I thought that it's also delicious if you put spiciness.
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And perfect with the rice.
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So what are you waiting for?
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If you are not that special in Sambuanga yet or if you are eager to cook other kinds of your favorite seafood.
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Then make it already with Homemade Copycat Alavar Sauce.
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Thank you for watching!
