Marinara Seafood Mix Kare Kare
Marinara Seafood Mix Kare Kare. The last time I cooked seafood kare kare I used seafood ingredients with shell on (to see that post click here), although it is visually appealing it was a bit trouble separating the seafood meat from its shell.
Some of the tasty sauce which coat the shell goes to waste not unless you love licking each shell. On today’s Lenten special seafood kare kare dish I used the regular seafood marinara mix of Woolworth, sold already premixed with parsley.
To make cooking easier again I used Mama Sita’s Kare Kare mix. Here is the recipe of my Marinara Seafood Mix Kare Kare.
1/2 kilo marinara seafood mix
2 pieces small size eggplant, sliced
2 stalk baby bok choy, trimmed
1 small bundle string beans, trimmed, cut into 2” length
1 small bundle kangkong, trimmed
2-3 cloves garlic, chopped
1 small size onion, chopped
1 packet Mama Sita Kare-kare mix
2 tbsp. unsweetened peanut butter
1/4 cup cornstarch
ginisang bagoong alamang
In a pan boil 3 cups of water and quickly blanch vegetables, reserve broth, keep aside. In a large wok, sauté garlic and onion. Add in the marimara seafood mix and stir cook for 2 to 3 minutes or until just cook, do not overcook, remove from wok and keep aside. On the same wok pour in 2 to 3 cups of the reserved broth from boiling the vegetables and add in the peanut butter, bring to a boil and simmer for 1 to 2 minutes. Add in the kare-kare mix diluted in 1/2 cup of water and simmer for 3 to 4 minutes, add in the cornstarch diluted in 1/4 cup of water to further thicken the sauce. Now add all the pre-cooked seafoods and vegetables and cook for another minute while carefully stirring to evenly coat with the sauce. Serve with ginisang bagoong alamang.
See other related kare-kare recipe: