Seafood Kare-kare
Seafood and Vegetables in a Rich Peanut Sauce
Ingredients:
| Množství | Objem | Surovina |
| 20 pc |
200 g | mussels - washed |
| 3 cups |
water | |
| 1 tbsp |
15 ml | oil |
| 1 pc | crushed garlic | |
| 1 pc |
sliced onion | |
| 3 pc |
125 g | medium sized squid, cut into serving pieces |
| 1 pouch |
Kare Kare mix MAMA SITA'S dissolved in water or clam stock | |
| 1 1/2 cup | water or clam stock | |
| 1 pc | 100 g | eggplant, cut diagonally about 1/4 inch thick and pan fried |
| 8 pcs |
100 g | sliced green beans |
| 4 pcs |
125 g | boneless bangus fillet (milkfish), fried and cut into serving pieces |
| 10 pcs |
100 g | pak choi (bok choy) |
| 1-5 pcs |
125 g | peeled shrimps |
| 1/2 cup |
90 g | sauteed shrimp, Ginisang bagoong (bagoong alamang) |
Tip: Be sure to remove the ink sac from the squid’s body cavity, otherwise the sauce will be very dark.
Cooking Time: 20 mins
Main Ingredients: Shellfish, Vegetables
Cooking Style: Stewed
Collection: All-time favorites, Salo-salo
Difficulty: Intermediate
Instructions:
1. Boil mussels in water until cooked. Drain and set aside stock.
2. Heat oil in a pan and sauté garlic and onion. Add the squid, boiled mussels and the dissolved Mama Sita’s Kare-Kare Mix. Stir and simmer for 2 minutes.
3. Add eggplant, long green beans, and fried bangus. Simmer for 3 minutes. Stir to prevent the sauce from sticking to the pan.
4. Add bok choy and prawns and cook for another three minutes or until done.
5. Serve with bagoong alamang.