Seafood Kare-Kare Recipe

Seafood Kare-Kare

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Seafood Kare Kare is like the traditional Kare Kare wherein instead of beef, we use seafood. A cocktail of seafoods and the same vegetables are used for this seafood version of kare-kare. Kare-kare is one dish that is usually served at gatherings or party lunch/dinner, it is one of the most ordered food in Filipino Food restaurants. Kare-kare is sure part of most Noche Buena and Christmas lunch or dinner.

• 100 g. Tunaloin chunks
• 4 pcs. Tiger prawn peeled but leave head & tail
• 2 pcs. Squid cut into ring
• 1 pc. Eggplant blanched
• 1 set  Sitaw blanched
• 4 pcs. Native pechay blanched
• ½ kl. Banana blossom ( puso ng saging) blanched
• 50 g. Onion slices
• 30 g  Garlic chopped
• 1 cup Peanut butter
• ¼ cup annatto oil
• 300 g.  giniling na sinangag na bigas to become powdery
• ¼ cup Bagoong
• 1 pc. Mango green slice
• 1 tbsp. Salt and pepper
• 1 liter Seafood stock

1 Boil the seafood stock then add annatto oil, peanut butter, giniling na sinangag na bigas. Stir quickly until thick. Set aside.
 
2 Sauté onion, garlic, tuna, prawns and squid in annatto oil for 2 minutes, you may add all vegetables. Add kare-kare sauce and season with salt.

3 Place in pot and serve with slices of green mango and bagoong.