Classic puto and cuchinta

Delicious puto and cuchinta for Noche Buena, anyone? Let Chef Jessie Sincioco show you how to make her best-selling kakanins. Read more

Pasta Mediterraneo

Looking for a pasta dish that's both delicious and easy to prepare when relatives and friends suddenly come a-visiting this Christmas?" Read more

Crispy tawilis with a kick

Always seasoning your tawilis with just salt and pepper? Why not marinate it in tuba and coat it with batter before frying? The recipe of former Malacaņang executive chef Babes Austria on Pantry. Read more

Pinikpikan style heirloom rice dish

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

View all Pantry stories.


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


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.

Do you have a personal recipe that you’d like to share? Get your recipe published at www.herword.com and win P500 worth of gift certificates. Please e-mail your recipe with its accompanying picture to feedback@herword.com.


EmailE-mail this to a friend

PrintPrinter-friendly version

Current Comments

0 comments so far (post your comment)

Leave a comment on the article


Email: (Required but will not be published)


Enter Security Code :

Note: Comments may be moderated/edited. It may take a while for them to show on the page.