Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana blossoms by placing these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put these on a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set aside.

Heat 3 tablespoons of cooking oil in a pan. Pan fry the shrimp in medium heat for 2 minutes per side.Remove the shrimp from the pan. Set aside.

On the same pan, pan fry the squid using the remaining oil for 2 minutes per side. Do not overcook the squid as it will get tough. Remove the squid from the pan and set it aside.

Pan fry the steamed crabs on the same pan for 2 1/2 minutes per side. Add more oil if needed. Set aside.

Put the mussels on the same pan and pan fry or stir fry for 4 minutes total. Pour-in the water used to boil the mussels (or if you are using pre-cooked mussels, use the water in the package). Deglaze the pan by gently rubbing your spatula on the surface until bits of seafood are diluted in the liquid. Remove the mussels from the pan and then place the liquid on a separate bowl.

Using a clay pot (palayok) or regular cooking pot, heat 3 tablespoons of cooking oil and then saute the garlic and onion.

Once the onion turns soft, pour-in the coconut milk. Let boil.

Add the liquid from the frying pan. Stir.

Add the peanut butter. Stir and cook until it is completely diluted.

Add the fish sauce (patis). Stir.

Pour-in the annatto powder diluted in water. You may add more annatto powder to get your desired color. Cook for 2 to 5 minutes in medium heat while stirring.