Instructions
- Boil mussels in water until cooked. Drain and set aside stock.
- 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.
- Add eggplant, long green beans, and fried bangus. Simmer for 3 minutes. Stir to prevent the sauce from sticking to the pan.
- Add bok choy and prawns and cook for another three minutes or until done.
- Serve with bagoong alamang.
Ingredients
English
Metric
Ingredient
20 pcs
200 g
TAHONG (mussels), cleaned and beards removed
3 cups
750 mL
WATER
1 tbsp
15 mL
COOKING OIL
1 tbsp
15 g
GARLIC, crushed
1 pc
60 g
ONION, sliced
3 pcs
125 g
MEDIUM SIZED SQUID, cut into serving pieces
1 pouch
57 g
MAMA SITA'S KARE-KARE MIX, dissolved in:
1 1/2 cups
1.125 L
WATER or CLAM STOCK
1 pc
100 g
EGGPLANT (10 inches long), cut diagonally about 1/4 inch thick and pan fried
8 pcs
100 g
SITAW (long green beans), cut into serving pieces
4 pcs
125 g
BONELESS BANGUS BACK FILLET (milkfish), fried and cut into serving pieces
10 pcs
100 g
PECHAY (bok choy)
1-5 pcs
125 g
PRAWNS, peeled and deveined
1/2 cup
90 g
BAGOONG ALAMANG (sauteed shrimp paste)