Kare- Kare is a popular dish that's often served during Noche Buena. Although the featured recipe is not the traditional dish, home-based qualified Chef Rachelle "Rachie" Roque assures your family will love it.
This guilt-free Seafood Kare-Kare is easy to make and only takes a quarter of your time to prepare compared to the traditional Beef Kare-Kare.
SEAFOOD KARE-KARE
Yield: 4-6 Persons
Ingredients:
¼ kilo prawns
2 tablespoons oil
2 bunches bok choy
¼ kilo crab
5 cloves garlic (crushed)
500g eggplant
¼ kilo salmon steak
1 large onion (sliced)
¼ kilo mussels
250g of smooth peanut butter
¼ kilo squid
250g snake beans
Seafood Kare-Kare by Chef Rachelle "Rachie" Roque Source: Chef Rachelle "Rachie" Roque
Procedure:
- Clean all the seafood ingredients with cool, running water. Trim edges.
- Set fire on high.
- Boil 500 ml of water in a wide pan with cover. Place all seafood ingredients. Put a pinch of salt.
- Seafood will change its colour and texture in about 5-10 minutes. Once this occurs, turn off heat.
- Separate the stock from the solid ingredients. Set aside both.
- In another pan, saute onion and garlic. Add 1 teaspoon of fish sauce and pour the seafood stock.
- Put the peanut butter. This will thicken sauce.
- Meanwhile, in a separate pot, boil all the vegetables in 4-5 minutes in this order: eggplant, snake beans and bok choy. Make sure not to overcook. Remove immediately from water. Put in an ice bath.
- These cooked vegetables will be garnished on top of the cooked seafood kare-kare. Best served with generous home-cooked bagoong.
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