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Fish Kare Kare Recipe, Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare. Kare-kare is Rich in Niacin, promotes normal digestion and healthy skin.

Makes 6 servings.

• 300 g labahita (Surgeon fish) fillet, cut into large chunks
• 1 pc about 300 grams puso ng saging (banana heart), trimmed and sliced
• 1 pc large eggplant, sliced
• 1 tbsp atsuete juice
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• 1 tbsp rice flour
• 3 tbsp toasted peanuts, pounded
• 2 heads native pechay
• 1/2 tsp ginger juice
• 1/4 cup cornstarch
• 5 cloves garlic, crushed
• 1 pc medium onion, chopped
• 1 pc beef bouillon cube
• 4 strings sitaw, cut into 2” pieces

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Preparation time less than 30 mins
Cooking time 15 to 20 mins
Serves 3 persons

• 5 pcs. tahong (mussels) meat, chopped
• 2 med. sized onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp vetsin or MSG (Ajinomoto) (Optional)
  
• 4 eggs
• 3 tbsp cooking oil

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Bagoong ( Shrimp paste or shrimp sauce ), is a common ingredient used in many Filipino cuisine. It is popularly known as Bagoong alamang (also known as bagoong aramang in some provinces) It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. It is often an ingredient in dipping sauce for fish or vegetables.

• 2 tablespoons oil
• 4-5 cloves garlic, peeled and finely chopped
• ¾ cup bagoong (shrimp paste)
• 1 teaspoon white refined sugar
• 2 tablespoons cane (or cider) vinegar
• 1-2 siling labuyo (finger chilies), cut into two (optional)

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Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.

Preperation and cooking times: Serves 6, Ready in 30 mins

• 1 tbsp olive oil
• 3-4 tbsp red curry paste
  
• 400ml coconut milk
  
• 2 large potatoes , peeled and cubed
  
• 300g butternut squashes , cubed
  
• 150g green beans
  
• 12 button mushrooms , halved
  
• 250g cherry tomatoes
  
• 4 boneless and skinless chicken thighs , cut into cubes or
  
• 200g raw prawns , peeled
  
• handful coriander
  
• fish sauce

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