Bangus Kare-Kare (Milkfish in Peanut Butter Sauce)

Bangus Kare-Kare

What to Prepare:

8 pcs Bangus (Milkfish) belly

Cooking Oil

4 eggplant

2 bundles sitaw (string beans)

1 bundle pechay (bokchoy or snow cabbage)

6 cups water

1/2 cup achuete seeds for coloring, (diluted in 1/2 cup water)

1 head garlic, chopped

1 onion, sliced

1 cup ground peanuts

1 cup ground and toasted rice

salt

Banana blossoms (puso ng saging)

Start Cooking:

1. Deep fry the bangus belly until it is half done; set aside.
2. Soak the achuete seeds in water and squeeze to bring out the coloring; set aside.
3. Slice vegetables into desired size.
4. Boil water, drop sitaw and parboil; remove sitaw and set aside.
5. Do the same to eggplant, pechay and banana blossoms.
6. Saute garlic and onion in cooking oil and add salt and achuete juice.  Let boil for 5 minutes.
7. Blend in ground peanuts and toasted ground rice.
8. Bring to a boil then add bangus belly.
9. Just before removing from the fire, add the vegetables.