Light up your day by cooking an all-seafood kare-kare! Though the name and ingredients of this popular Filipino dish seem intimidating at first, cooking it is actually easy and not complex compared to its traditional version where oxtail meat is used. This dish is said to be brought by the Spaniards during the 19th century and over the years has evolved into different versions. The sweet-salty flavor has remained though, thanks to its main ingredient, the peanut sauce.

See complete details of the recipe below.

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*****Seafood Kare-kare*****

Ingredients:

1/2 kilo mussels or tahong (medium)
1/2 kilo shrimp
4 pcs eggplant (medium)
1 bundle yard-long beans or sitaw
1 bundle Chinese cabbage or pechay
1 50g pack peanut sauce mix or kare-kare mix
Fish paste or bagoong
Garlic
Onion
Salt to taste
Cooking oil
Water

Procedure: (approximately 1-hour cooking):

1. Slice eggplants lengthwise.
2. Cut yard-long beans or sitaw into four(4) parts. Remove both ends.
3. Cut ends of Chinese cabbage or pechay.
4. Rinse vegetables thoroughly.
5. Rinse well mussels and shrimps into running water.
6. Mince garlic and onion.
7. Mix one(1) cup of water with peanut sauce mix or kare-kare mix. Stir well.
8. Heat oil over medium heat. Saute garlic and onion.
9. Add the shrimp and mix well. Cover pan and let it sit until simmer.
10. Add the kare-kare mix and water mixture. Cover the pan and let it simmer.
11. Add eggplants and yard-long beans. Mix well. Cover the pan and let it simmer.
12. Add mussels and mix well. Cover pan and let it simmer.
13. Ensure eggplants and yarn-long beans are thoroughly cooked – eggplants are soft while yarn-long beans are crispy and tender.
14. Add Chinese cabbage or pechay. Mix well. Cover pan and let it simmer.
Saute garlic in a separate pan over low heat. Add fish paste and mix well.

Happy Cooking!

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