Seafoods kare-kare

Ingredients

• 200 grams clams
• 250 grams squid, cut into rings
• 250 grams shrimps,trimmed
• 250 grams fish fillet (cream dory), cut into serving size
• 10 pcs string beans, cut into 3 inches each
• 2 pcs eggplant, sliced diagonally
• 1 bundle of pechay, trimmed
• 1 banana blossom, cut into 4
• 2 cloves garlic
• 1 onion, chopped
• 1 pouch Kare-Kare Mix (Mama Sita's Kare-kare mix)
• 3 to 4 tbsp peanut butter
• 5 cups water
• 2 tsp annatto seeds
• salt, to taste
• 2 tbsp cooking oil
• 2 tbsp cornstarch, dissolved in 1/2 cup of water
• 3 tbsp bagoong (as condiment)

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Preparation

• Wash the squids. Remove the ink. Cut into rings. Set aside.
  Wash the clams. Drain. In a pot, cook the clams with 1 cup of water. Cover and cook. It's done when the shells opened up. Discard the unopen shells. Reserve the broth for later use. Set aside the cooked clams.
  Wash the shrimps. Drain. Set aside.
  In a bowl, dissolve the kare-kare mix in 1 cup of water. Set aside.
  Heat pot over low heat. Add oil and annatto seeds ( to make annatto oil or atsuete oil). When the oil turns orange, remove the seeds.
  In the same oil saute onions and garlic. Add in the squid and the shrimps. Cook for about 2 minutes. Remove the squids and shrimps from the pot (We do not want to overcook the seafoods). Set aside.
  Pour in the reserved clam broth, dissolved kare-kare mix and 3 cups of water. Let boil.
  Drop in the fish fillet and banana blossom.
  Add peanut butter. Season with salt. Cover and simmer for 10 minutes.
  Add string beans and eggplant. Cook for another 5 minutes.
  Toss in the cooked clams. Add the dissolved cornstach to thicken the sauce. Add the previously cooked squids and shrimps. Cook for another 2 minutes.
  Serve with bagoong and rice. Enjoy!

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