“Try The Filipino Seafood kare-kare”

Kare-kare is a filipino stew which compliments the roasted ground peanut. It composes of the meats which are usually the pork hocks, calves feet, pig feet and beef meat. Kare-kare can also be made with vegetables like eggplant, chinese cabbage, or other greens, daikon, green beans, and asparagus beans. Ox tail is the original ingredient for kare-kare but as time flies, chefs opt out to different exploration for unique cuisine which include the upgrading of ingredients. We also usually prepare seafood like prawn, squid and mussels, some can add clams and shrimps too. But in this recipe, I’m going to share the seafood kare-kare in which I’ve tried twice already. Other recipes don’t match what’s in this recipe. You can add as many seafood as you want .

Other countries like the middle east have lots of spices that adds up like cumin powder, annatto seed that you can make as a powder or ready made powder instead.

The procedures also depends on you if you like to experiment on your own like me then do as you wish but be sure not to overcooked the vegetables specifically the leafy ones.

This is good for four pax or person.

INGREDIENTS:

Cooking Oil

1 tablespoons minced garlic

4 tablespoons minced onion

1 cup peanut butter (unsweetened), you can use ground peanut

3 cups water

2 tablespoons Annatto oil or Atsuete oil

4-5 pieces squid, cut into rings

8-10 pieces baby prawns, trimmed and cleaned

12-15 pieces mussels, scrubbed and washed

1 medium banana heart, cut into thin rings, washed with salt and water then blanched or boiled

4-6 pieces peachay leaves (chinese cabbage), Trimmed

8-10 pieces string beans, cut into 2 inches long

salt and pepper to taste

PROCEDURES:

1. Heat oil in a medium big stockpot. Saute garlic and onion until it turns a little brown and make sure not to burn it.
2. Add the peanut butter, Annatto oil or atsuete oil, and water or you can also use fish broth for better quality of soup.
3. Allow mixture to simmer for five minutes or until you can smell the unique aroma coming from the broth mixture. Add all the seafood ingredients then let simmer for three minutes.
4. Add the banana heart and let it cook until tender. Add other remaining vegetables. Continue cooking until done. Add the salt and pepper. Adjust flavor if needed.
5. Serve hot with fried or plain rice.   You can add bagoong guisado on the side if you want.

For bagoong guisado, just buy a ready made product of it.

Photo by visitpinas.com