February 5, 2011
KARE KARE! ALL TIME FAVE!
9:14 PM | 
Posted by
Giancarlo Ortiz |
I love Kare-Kare! It's a meat vegetable stew with peanut sauce and Kare-Kare is NOT without bagoong well for some :P because most of the time I eat Kare-Kare without it. Bagoong is a shrimp or fish paste.
Best Kare-Kare I've tried out of our kitchen is from Max's (The house that fried chicken built).
Max's website -->http://www.maxschicken.com
AND
Here's the Kare-Kare recipe:
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
5. You can have the option to serve with bagoong on the side and hot plain rice.
BUT I like Mom's recipe than this, I'm just too lazy to write it down as of the moment. But if you ask me, I can give it to you. Just not today. :)
Best Kare-Kare I've tried out of our kitchen is from Max's (The house that fried chicken built).
Max's website -->http://www.maxschicken.com
AND
Here's the Kare-Kare recipe:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
METHOD1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
5. You can have the option to serve with bagoong on the side and hot plain rice.
BUT I like Mom's recipe than this, I'm just too lazy to write it down as of the moment. But if you ask me, I can give it to you. Just not today. :)
Labels:
Filipino food
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