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Pinikpikan style heirloom rice dish
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Creamy pasta dish
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A rich and cheesy flan
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Gourmet appetizer featuring local flavors
Mongo turned into an appetizer and paired with prawn, anyone? Read more
A different kind of sinigang
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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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