Procedure

• Step 1: Chop the onions and garlic. Set aside.
• Step 2: Prepare the vegetables. Slice the eggplant . Cut the string beans into two one-fourths. Slice off the bottom end of the pechay. Skin the labanos, and slice thinly. Set the vegetables aside.
• Step 3: Prepare the atsuete oil. Saute the atsuete in oil and strain it.
• Step 4: Saute the garlic and onion in the atsuete oil. Add butter. Add a little flour. Add the ground peanuts. Add water and simmer. Season with salt and set aside.
• Step 5: Blanch the vegetables separately, one by one. Blanch first the eggplant. Add salt. Set aside the blanched vegetables.
• Step 6: Put the seafoods in the Kare-kare sauce and let them simmer. Add the cream dory last.
• Step 7: Plate it. Put the fish first, then the rest of the seafoods and top it with the vegetables.