Seafood Kare Kare

Seafood Kare - Kare

Article by: Reiann

Malolos, Bulacan, a province nestled in the heart of the Philippines, is renowned for its rich culinary heritage. From its traditional delicacies to its unique regional dishes, Malolos offers diverse flavors. Among its standout creations is the delectable Seafood Kare-Kare, a delightful twist on the classic Filipino dish. Malolos, blessed with fertile lands and bountiful waters, has long been associated with agriculture and fishing. With its access to fresh seafood, it was only natural for Malolos to embrace the idea of Seafood Kare-Kare, infusing it with local flavors and ingredients.

Traditionally, Kare-Kare is made with oxtail and tripe, slow-cooked with vegetables, and flavored with a rich peanut-based sauce. This hearty stew has been passed down through generations, captivating palates and becoming a staple on Filipino dining tables. As culinary traditions evolve, innovative variations of classic dishes emerge. Seafood Kare-Kare is a prime example of this culinary evolution. A compelling new version of the beloved dish was born by substituting the meat with an assortment of fresh seafood.

Origin

Kare-Kare is a well-loved Filipino dish with a history rooted in the Spanish colonial era. It is believed to have originated from the Indian dish "kari," which means curry. Over time, Kare-Kare has evolved and incorporated local flavors and ingredients. Seafood Kare-Kare, specifically, emerged as a variation that caters to seafood enthusiasts and offers a lighter alternative to the traditional meat-based version.

Ingredients

• 1/2 lb. shrimp (with head and shell cleaned)
• 2 crabs (steamed)
• 1/2 lb. mussels (boiled in 3/4 cup water)
• 1 medium squid
• 8 to 10 string beans (tied in knots)
• 1 small banana heart (chopped)
• 2 cups coconut cream
• 5 tablespoons peanut butter
• 1 1/2 tablespoons annatto powder (diluted in 3 tablespoons water)
• 2 tablespoons fish sauce
• 3 tablespoons shrimp paste
• 6 tablespoons cooking oil
• Water

Procedure

1. Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana blossoms by placing these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put these on a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set aside.
2. Heat 3 tablespoons of cooking oil in a pan. Pan fry the shrimp in medium heat for 2 minutes per side.Remove the shrimp from the pan. Set aside.
3. On the same pan, pan fry the squid using the remaining oil for 2 minutes per side. Do not overcook the squid as it will get tough. Remove the squid from the pan and set it aside.
4. Pan fry the steamed crabs on the same pan for 2 1/2 minutes per side. Add more oil if needed. Set aside.
5. Put the mussels on the same pan and pan fry or stir fry for 4 minutes total. Pour-in the water used to boil the mussels (or if you are using pre-cooked mussels, use the water in the package). Deglaze the pan by gently rubbing your spatula on the surface until bits of seafood are diluted in the liquid. Remove the mussels from the pan and then place the liquid on a separate bowl.
6. Using a clay pot (palayok) or regular cooking pot, heat 3 tablespoons of cooking oil and then saute the garlic and onion.
7. Once the onion turns soft, pour-in the coconut milk. Let boil.
8. Add the liquid from the frying pan. Stir.
9. Add the peanut butter. Stir and cook until it is completely diluted.
10. Add the fish sauce (patis). Stir.
11. Pour-in the annatto powder diluted in water. You may add more annatto powder to get your desired colour. Cook for 2 to 5 minutes in medium heat while stirring.

References

• https://panlasangpinoy.com/seafood-kare-kare-recipe /

• https://www.esquiremag.ph/long-reads/features/the-fascinating--of-kare-kare-a2386-20190802-lfrm2

• https://en.m.wikipedia.org/wiki/Kare-kare

Photo:

• https://panlasangpinoy.com/seafood-kare-kare-recipe