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Seafood Kare-kareSeafood and Vegetables in a Rich Peanut Sauce

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.






20 pcs

200 g

TAHONG (mussels), cleaned and beards removed

3 cups

750 mL


1 tbsp

15 mL


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


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)

See Also:

All-time favorites, Salo-salo
Cooking Style: Stewed