Seafood Kare-kare

Photo Credits:


  • 1 small size, cream dory fish fillet, cut into serving pieces
  • 6 pcs. medium size pusit, squid, sliced or cut into serving pieces
  • 2 pcs. alimasag, crab, trimmed, cut in half
  • 2 cups medium size shrimp, trimmed
  • 2 cups tahong, mussel
  • 2 cups halaan, clams
  • 2 medium size eggplant, slice diagonally
  • 2 packets young corn, cut into wedges
  • 2 bundles sitaw, cut into 2″ long
  • 2 bundles pechay, trimmed
  • 1/2 head garlic, chopped
  • 1 medium size onion, chopped
  • 2 packets Mama Sita Kare-kare mix
  • 2 tbsp. unsweetened peanut butter
  • 1/2 cup cornstarch
  • cooking oil
  • ginisang bagoong alamang


  1. Wash clams and mussels, place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams and mussels to expel sand and discard sea water, change water frequently and wash and drain. Put the clams and mussels in a large pan, add in 1 cup of water let boil and stirring occasionally until all the shells have open, remove from heat.
  2. Separate the clams and mussels from the broth, using a sieve strain broth of scum and sand if any, reserve the broth. Separate and discard the top empty shell and shells that did not open, keep aside.
  3. In a same pan boil 3 cups of water and quickly blanch separately shrimp, fish and squid, reserve the broth, keep aside. Boil crabs in 3 cups of water until color changes to red, reserve the broth, keep aside.
  4. In same pan boil 3 cups of water and quickly blanch vegetables, reserve broth, keep aside. In a large wok, sauté garlic and onion.
  5. Then pour in all the reserved broth from boiling the seafoods and vegetables, about 10 cups total and peanut butter, bring to a boil and simmer for 1-2 minutes.
  6. Add in the kare-kare mix diluted in 1 cup of water and simmer for 3-5 minutes, add in the cornstarch diluted in 1/2 cup of water to further thicken the sauce.
  7. 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.

Credits to: