Part of our Christmas Day lunch is this Seafood Kare-Kare.
I’ve never had Seafood Kare-Kare in my life because my family is a big meat eater. We lean more towards beef or pork dishes. I decided to make Seafood Kare-Kare for our Christmas day lunch because I really wanted to satisfy my curiosity on how one of our favorite dishes would taste when made into its seafood counterpart.
Well, it was one of the best decision I’ve even made because I loved it!♥
The thing about Seafood Kare-Kare is that you have to pre-cook the different kinds of seafood you have before adding it to the sauce {crab, cream dory, shrimps and mussels} because you might just crush it into bits and it wouldn’t look and taste like you want it to. Don’t worry, the sauce will still have a strong seafood flavor even if you simmer the seafood in it for such a short time.
You can either make this the traditional way or you can use mixes. I’ve also tried a lot of mixes and there’s one that I liked most and I find closest to the real thing– Mama Sita’s.
- 2 large Cream Dory fillet
- 4 pcs. crabs
- 500g prawns
- 600g mussels
- 1 banana hearts, sliced diagonally
- 3 pieces eggplants, sliced diagonally
- 2 bundles of pechay
- 2 bundle of string beans, cut into 2-inch long
- 4 cloves garlic, minced
- 1 medium onion,chopped
- 4 tbsp cooking oil
- 3-4 cups peanutbutter
- Annato/Achiote seed for color
- 6 cups water or broth
- salt and pepper to taste
- Steam cream dory, crab, prawns and mussels until cooked. Cut the crab in halves and slice the cream dory. Set aside. You can also set aside the liquid from which you steamed them so you can use it for the sauce later.
- Heat up the oil, then put in the Achiote seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.
- Sauté garlic and onions in oil until onions become translucent. Add water or broth or the liquid from which you steamed the seafood with.
- Stir in the peanutbutter, salt and pepper.
- Add the vegetables and simmer until they are half-done.
- Add mussels and prawns and simmer for another 5 -10 minutes.
- Then add the pechay, crab and cream dory slices and simmer for another five minutes.
- Serve with steamed rice and shrimp paste.
I would love to try this. Btw, I have tried some of Mama’s Sita products and I like it but last time when I tried the Sinigang Sampalok sachet, it didn’t taste the same at all as the Sinigang that being cooked without the instant sachet. Beside the sour taste, it’s so tasteless.
A real mouth-watering seafood dish. I bet the stock is so sweet from all the seafood. 🙂
The mussels are calling out to me! Did you use the smooth or chunky kind of peanut butter?
looking at your kare kare, makes me wonder to cook. i miss eating kare kare, it is also one of my fave dish but i need to cut down on eating peanuts because of my gallstones, (sad mode)
Grabe, sarap niyan Peach!!! Basta kare-kare, peyborit ko!