How can you maximize heirloom rice once you've gotten hold of some? Turn it into a delectable chicken rice a la chicken tinola, as Chef Roland Laudico did recently using Jordan Farms heirloom heritage rice. It's called pinikpikan chicken rice, and the recipe is in Pantry. Read more
Creamy pasta dish
Pasta is not just a delicious, tummy-filling dish; it's aloso a convenient and easy-to-prepare one-dish meal. So how about a creamy seafood puttanesca? Read more
A crunchy treat
If you think pinipig is only great in kakanins and other native desserts, think again. It can make great cookies, too. Read more
A rich and cheesy flan
Love cheesecake and leche flan? Why not put them together in an ultimate dessert? Find the recipe for sentro 1771's Keso Flan in Pantry. Read more
Gourmet appetizer featuring local flavors
Mongo turned into an appetizer and paired with prawn, anyone? Read more
A different kind of sinigang
There's nothing like a bowl of hot, freshly cooked sinigang on a cold rainy day. More so if it's teeming with tender, slow-roasted meat. Read more
Healthful eating three ways
A hot new trio of cookbooks can help those with diabetes and the people who care about them enjoy delicious, nutritious dishes together. Read more
A refreshing citrussy drink
Here's an interesting calamansi juice with a ginger-y twist. Read more
Adobo with a foreign twist
The Filipino national dish, Adobo, is given a 'gourmet' twist by Diamond Hotel's executive chef Marko Rankel. Read more
Juicy fall-off-the-bone ribs
Luscious, juicy and melt-in-the-mouth tender to the bite... everybody loves baby back ribs. Now you can try making your own. Read more
A different kind of spring roll
If you love salmon and you love spring rolls, then you'd love this Salmon Puri Puri Salad because it combines both. Read more
Confetti couscous salad
This smart salad offers a new twist on a popular food. Read more
Refreshing warm salad
Yes, beef and veggies do go very well together. This Warm Thai Beef Salad is as refreshing and light as it can get. Find the recipe in Pantry. Read more
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 dont eat red meat anymore, and the regular Kare-Kare is made with beef and ox tail, Ive made the big switch to Seafood Kare-Kare. Unfortunately, not all Filipino specialty restaurants who serve Kare-Kare also serve its seafood version. So, whats 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?).
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
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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