Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 lb. squid, cleaned and sliced into rings
- 1 lb. mussels, cleaned and debearded
- 1 lb. fish fillet, cut into chunks
- 1 eggplant, sliced
- 1 bundle of string beans, cut into 2-inch pieces
- 1/2 head of cabbage, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1/2 cup of peanut butter
- 1/2 cup of annatto seeds
- 2 cups of water
- 2 cups of fish stock
- 1/4 cup of fish sauce
- 1/4 cup of vinegar
- 2 tbsp. of sugar
- Salt and pepper to taste
- Cooking oil
Special equipment needed:
- Large pot or wok
- Strainer or cheesecloth
Step-by-step instructions:
1. In a small pot, heat 2 cups of water and add annatto seeds. Let it simmer for 5 minutes then strain the liquid using a strainer or cheesecloth. Set aside.
2. In a large pot or wok, heat cooking oil over medium heat. Add garlic and onion and sauté until fragrant.
3. Add fish fillet and cook until lightly browned. Remove from the pot and set aside.
4. In the same pot, add shrimp, squid, and mussels. Cook until the shrimp turns pink and the mussels open up. Remove from the pot and set aside.
5. In the same pot, add eggplant, string beans, and cabbage. Cook until the vegetables are tender.
6. Add fish stock, peanut butter, annatto water, fish sauce, vinegar, sugar, salt, and pepper. Stir until well combined.
7. Add the cooked fish fillet, shrimp, squid, and mussels back into the pot. Simmer for 5 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- You can use any seafood of your choice.
- Instead of annatto seeds, you can use annatto powder.
- You can use chicken or beef stock instead of fish stock.
Variations:
- You can add other vegetables such as bok choy, okra, and green bell pepper.
- You can use chicken or beef instead of seafood.
Tips and tricks:
- To prevent the peanut butter from sticking to the bottom of the pot, stir constantly.
- You can adjust the amount of fish sauce, vinegar, and sugar according to your taste preference.
- If you want a thicker sauce, add more peanut butter.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with chopped peanuts and sliced green onions.
Garnishes:
- Chopped peanuts
- Sliced green onions
Pairings:
- Steamed rice
- Garlic fried rice
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the sauce is too thick, add more fish stock or water.
- If the sauce is too thin, add more peanut butter.
Food safety advice:
- Make sure to clean the seafood thoroughly before cooking.
- Always use clean utensils and cookware.
- Store leftovers properly in the refrigerator.
Food history:
- Kare-Kare is a traditional Filipino stew made with peanut sauce. It originated from the Pampanga region in the Philippines.
Flavor profiles:
- Savory
- Nutty
- Tangy
Serving suggestions:
- Serve hot with steamed rice.
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Region: Philippine