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Lenten recipes

The Lenten season brings challenges to make no-meat meals as appetizing and flavorful. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent-friendly recipes for the aspiring Superbods. Read more

Chewy chocolate crinkles

Dolly Dy got to grab the last two "packs" of Chocolate Crinkles baked by Marriott Hotel Manila's pastry kitchen for an event giveaways. She said "packs" because they weren't really packs but a bunch of cookies tied together by a string with a rolled recipe on top that looked like a little scroll. Read more

Oyster omelette

When Dolly Dy was thinking of what seafood recipe to share with us this Lenten season, she remembered this dish. Read more

Suggestions on sausages

Sausages can make for a marvelous meal, just about any way you cook them. Read more

Easy ukoy

HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more

A different way with tikoy

HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more

Healthy juice

It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more

Golden, crispy fish

One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more

Award-winning seafood dish from Iloilo

Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more

Avocado egg salad

For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more

Sweet soya spaghetti

Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more

View all Pantry stories.


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May 25, 2010

Seafood Kare-Kare

Text by Dolly T. Dy-Zulueta


I love peanut butter, and I definitely love Kare-Kare. I love smothering hot steaming rice with the peanut sauce of the Kare-Kare. But since I don’t eat red meat anymore, and the regular Kare-Kare is made with beef and ox tail, I’ve made the big switch to Seafood Kare-Kare. Unfortunately, not all Filipino specialty restaurants who serve Kare-Kare also serve its seafood version. So, what’s my option? Make Seafood Kare-Kare at home, of course!

With the advent of ready mixes, making Seafood Kare-Kare at home is no longer such a big chore. You just have to have a pack of kare-kare mix on hand, plus all the seafood that you like to stuff your Seafood Kare-Kare with. The result is an awesome bowl of delicious seafood in rich and savory peanut sauce that would leave you with a full stomach after lunch (or dinner?).

SEAFOOD KARE-KARE

Seafood Kare-Kare

Ingredients

3-4 cloves garlic, chopped

1 pc. onion, cut into segments

5-6 pcs. prawns

1 pack kare-kare mix, dissolved in 1 cup water

3-4 cups water

1 pc. cream dory fillet, cut into bite sizes

2-3 pcs. squid, cut into rings

1/4 kg. mussels and clams, steamed or boiled

1 pc. puso ng saging (the long, tender kare-kare variety), cut into thin slices and blanched

1 pc. eggplant, cut into diagonal slices

4 pcs. stringbeans, cut into 2-inch lengths

6 pcs. okra, cut into 2

4 pcs. pechay leaves, cut up

bagoong or shrimp paste

Procedure

1. Sauté garlic in a little oil in saucepot. Add onion and prawns and sauté until prawns turn red.

2. Pour in kare-kare mix dissolved in 1 cup water. Pour in 3 to 4 more cups of water depending on how thick you want your kare-kare sauce to be later on. Let boil.

3. Add fish fillet, squid, mussels and clams and puso ng saging slices.

4. After a few minutes, add eggplant, stringbeans and okra. Cook until vegetables are done. Adjust seasoning if necessary.

5. In the last few minutes of cooking, add pechay leaves.

6. Serve with hot steamed rice with bagoong on the side.

Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.


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