INGREDIENTS:
- 4 tilapia fillet, cut into serving pieces and sprinkled with salt
- 6 pcs. medium-sized pusit (squid), cut into serving pieces
- 4 pcs crab, cut in half
- 12 pcs shrimps, trimmed
- 12 pcs tahong (mussels) - this recipe used boxed blanched mussels
- 2 medium-sized eggplant, sliced diagonally
- 3 bundles pechay, trimmed
- 12 pcs sitaw (string beans), cut into 2-inch length
- ½ head garlic, minced
- 1 medium- sized onion, thinly sliced
- ½ cup finely ground peanuts (you can use your electric chopper to grind the peanuts)
- ½ cup finely ground toasted rice (you can use coffee bean grinder for this)
- ¼ cup peanut butter
- 2 Tbsp Annatto powder diluted in 4 Tbsp water
- 2 cups crab broth
- 2 cups water
- 3 Tbsp fish sauce
- ¼ cup olive oil (for frying)
- 2 Tbsp olive oil (for sautéing)
- ginisang bagoong alamang (sauteed shrimp paste) & lemon - (optional)
INSTRUCTIONS:
- In a saucepan, boil crabs in 3 cups water and 2 tsp salt until the crabs turn to red. Set aside the broth. Remove crabs from pan. Let it cool and cut into halves.
- While boiling the crabs, fry tilapia fillet in ¼ cup olive oil on a large skillet until both sides are brown. Remove from pan and set aside.
- In the same skillet, add string beans. Stir fry. After about 3 minutes, add eggplants. Stir fry until almost cooked.
- Add pechay and stir fry for 2-3 minutes more. Remove vegetables from skillet and set aside.
- Simmer shrimps, squid and mussels in the same skillet just until the shrimps turn pink. Remove from heat and set aside.
- Pour 2 Tbsp olive oil into a large saucepan. Add garlic and sauté until light brown.
- Add onions and sauté until almost translucent.
- Pour in the broth and diluted annatto powder into the saucepan and bring to a boil.
- Add the fish sauce, peanut butter, ground peanuts and ground rice. Simmer for 10 minutes, stirring occasionally.
- Add all the cooked seafood and vegetables except the tilapia and cook for another 3 minutes while carefully stirring to evenly coat with sauce.
- Add salt and pepper to suit your taste. Add tilapia. Carefully mix with other ingredients.
- Transfer to a serving dish.
- Serve hot with rice and shrimp paste with a sprinkle of lemon. Enjoy!
Source: Pinay In Texas Cooking Corner
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