Seafood and Vegetables in a Rich Peanut Sauce


Množství Objem Surovina
20 pc
200 g mussels - washed
3 cups
1 tbsp
15 ml oil
1 pc crushed garlic
1 pc
sliced onion
3 pc
125 g medium sized squid, cut into serving pieces
1 pouch
Kare Kare mix od MAMA SITA'S dissolved in water or clam stock
1 1/2 cup water or clam stock
1 pc 100 g lilek, cut diagonally about 1/4 inch thick and pan fried
8 pcs
100 g  sliced green beans
4 pcs
125 g boneless bangus fillet (milkfish), fried and cut into serving pieces
10 pcs
100 g pak choi (bok choy)
1-5 pcs
125 g peeled shrimps
1/2 cup
90 g sauteed shrimp, Ginisang bagoong (bagoong alamang) 

Tip: Be sure to remove the ink sac from the squid’s body cavity, otherwise the sauce will be very dark.

Cooking Time: 20 mins

Main Ingredients: Shellfish, Vegetables

Cooking Style: Stewed

Collection: All-time favorites, Salo-salo

Difficulty: Intermediate


1. Boil mussels in water until cooked. Drain and set aside stock.
2. Heat oil in a pan and sauté garlic and onion. Add the squid, boiled mussels and the dissolved Mama Sita’s Kare-Kare Mix. Stir and simmer for 2 minutes.
3. Add eggplant, long green beans, and fried bangus. Simmer for 3 minutes. Stir to prevent the sauce from sticking to the pan.
4. Add bok choy and prawns and cook for another three minutes or until done.
5. Serve with bagoong alamang.