Name: Seafood Kare-kare
Cuisine: Filipino
Ingredients: 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)

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.