I’m posting another great Filipino recipe. It’s kinda tiring and complicated (well, at least for me) but it’s worth the effort making it from scratch. Kare-kare is a famous Philippine dish which is often referred as a stew. It is made of peanut sauce and is added with different kinds of vegetables, stewed oxtail, beef and offal or tripe. The delicacy is usually eaten with bagoong or shrimp paste. It is also spiced with chili, added with calamansi or lime juice.
Ingredients :
250 g. of ox tripe
250 g. of ox tail
250 g. of ox leg
1/8 c. of annato seeds
1/2 head of cabbage
1 bunch of pechay
1 bunch of sitaw (long string beans)
1 eggplant
1 puso ng saging (heart of banana plant)
1 c. of peanut butter
1/4 c. of rice flour
1 whole garlic, minced
2 onions, diced
5-6 c. of stock
2 tbsp. of cooking oil
salt to taste
How to :
Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).
Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.
Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.
In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, cabbage and pechay.
Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season with salt. Cook for about a 2 minutes until sauce is thick.
Serve hot with bagoong alamang.
Ingredients :
250 g. of ox tripe
250 g. of ox tail
250 g. of ox leg
1/8 c. of annato seeds
1/2 head of cabbage
1 bunch of pechay
1 bunch of sitaw (long string beans)
1 eggplant
1 puso ng saging (heart of banana plant)
1 c. of peanut butter
1/4 c. of rice flour
1 whole garlic, minced
2 onions, diced
5-6 c. of stock
2 tbsp. of cooking oil
salt to taste
How to :
Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).
Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.
Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.
In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, cabbage and pechay.
Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season with salt. Cook for about a 2 minutes until sauce is thick.
Serve hot with bagoong alamang.
1 comment:
Yum! Yum! Yum!
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