5:50 AM
CRISPY KARE-KARE. For a change we will try po kare-kare which the main ingredient is Lechon pans .. super yummy po yan .. promise !! ( ",)
Kare-kare is one my favorite Filipino dishes. Origin of this dish is a bit vague, most believe that it originated from Pampanga, known as the culinary center of the Philippines (which just happens to be my hometown, ehem) although some also say that it is related to indian ‘kari’ that was introduced by some Indians who settled in Cainta, Rizal in the early years but later on the dish transformed into the present form because the settlers ran out of their spices and did not know the local equivalent and where to find them so they had to make substitutes.
It is a stew with meat, peanut sauce and assortment of vegetables. To describe how it taste is bit difficult. The sauce itself is not salty, in fact, others might say it is a bit bland but I guess that is what makes it good, because you can get a good taste of the ingredients. Kare-kare is always paired with ‘bagoong’ or shrimp paste to give it that distinctive taste. Traditionally, oxtail and tripe is used for this recipe, boiled several hours to make it really tender. It also gets its yellow or orange color from ‘achuete’ or annatto and the thick sauce from the combination of peanut sauce and sticky or glutenous rice paste or flour.
Ingredient:
1 kilo pork belly pork
3 cups beef broth
6 tablespoons peanut butter
1 tablespoon garlic (crushed and chopped)
1 tablespoon soy sauce
1/2 teaspoon black pepper
1 tablespoon fish sauce
3 eggplant (sliced)
2 bundle bean (cut into 2-3 inch strips)
4 clusters cabbage or bokchoy
lard
water
salt
Atswete powder (optional)
Way of cooking:
3 parts did find this recipe. And we separate pan cook the lechon (pork belly), kare-kare sauce and vegetables and maybe then we aggregated later.
First I boil the pork belly in our salt water and just do it tastefully .. 1 tablespoon salt. When you boil that will lower the fire and let me cook it for 40 minutes. Remove and refrigerate Let a little. Heat please us a lot of oil in a wok (deep fry is the best procedure), but let us start with medium heat due to high heat burst bang the pork belly. Let us cover the pan for safe .. and then let's fire up the gradual until crispy outside gradually .. 30 to 40 minutes. Remove the crispy pork belly and set aside.
Let us cook the vegetables. I was the best most steam cooking .. I put the eggplant and after 5 minutes add the beans .. after 4 minutes add the bok choy or bokchoy .. after 3 minutes off the fire as it cooked. If there was no steamer can also be boiled in water .. Please note that the eggplant is cooked .. 2nd longest and legumes are the most easily bokchoy .. we just watched it ideal.
While I cooked the vegetables can also be held at the same cooking kare-kare sauce. This is critical because the sauce will give zest to your kare-kare even run the anchovies. This is easy. First heat 2 tbsp oil in a sauce pan. Let fry the garlic until golden brown color N2. Add 3 cups beef broth and simmer over high heat. When you boil that has lower heat and add the soy sauce, peanut butter and pepper. Let us stir them together because the heat and constant mixing the N2 magpapalapot soup. Optional am atswete powder for coloring the sauce for a good view. Once satisfied that the viscosity of the broth is put out the fire and consolidate the ingredient on a plate .. no longer needed because the delicious sauce and complete the original flavor but I have served us anchovies .. bon apettite !! ( ",)
Kare-kare is one my favorite Filipino dishes. Origin of this dish is a bit vague, most believe that it originated from Pampanga, known as the culinary center of the Philippines (which just happens to be my hometown, ehem) although some also say that it is related to indian ‘kari’ that was introduced by some Indians who settled in Cainta, Rizal in the early years but later on the dish transformed into the present form because the settlers ran out of their spices and did not know the local equivalent and where to find them so they had to make substitutes.
It is a stew with meat, peanut sauce and assortment of vegetables. To describe how it taste is bit difficult. The sauce itself is not salty, in fact, others might say it is a bit bland but I guess that is what makes it good, because you can get a good taste of the ingredients. Kare-kare is always paired with ‘bagoong’ or shrimp paste to give it that distinctive taste. Traditionally, oxtail and tripe is used for this recipe, boiled several hours to make it really tender. It also gets its yellow or orange color from ‘achuete’ or annatto and the thick sauce from the combination of peanut sauce and sticky or glutenous rice paste or flour.
Ingredient:
1 kilo pork belly pork
3 cups beef broth
6 tablespoons peanut butter
1 tablespoon garlic (crushed and chopped)
1 tablespoon soy sauce
1/2 teaspoon black pepper
1 tablespoon fish sauce
3 eggplant (sliced)
2 bundle bean (cut into 2-3 inch strips)
4 clusters cabbage or bokchoy
lard
water
salt
Atswete powder (optional)
Way of cooking:
3 parts did find this recipe. And we separate pan cook the lechon (pork belly), kare-kare sauce and vegetables and maybe then we aggregated later.
First I boil the pork belly in our salt water and just do it tastefully .. 1 tablespoon salt. When you boil that will lower the fire and let me cook it for 40 minutes. Remove and refrigerate Let a little. Heat please us a lot of oil in a wok (deep fry is the best procedure), but let us start with medium heat due to high heat burst bang the pork belly. Let us cover the pan for safe .. and then let's fire up the gradual until crispy outside gradually .. 30 to 40 minutes. Remove the crispy pork belly and set aside.
Let us cook the vegetables. I was the best most steam cooking .. I put the eggplant and after 5 minutes add the beans .. after 4 minutes add the bok choy or bokchoy .. after 3 minutes off the fire as it cooked. If there was no steamer can also be boiled in water .. Please note that the eggplant is cooked .. 2nd longest and legumes are the most easily bokchoy .. we just watched it ideal.
While I cooked the vegetables can also be held at the same cooking kare-kare sauce. This is critical because the sauce will give zest to your kare-kare even run the anchovies. This is easy. First heat 2 tbsp oil in a sauce pan. Let fry the garlic until golden brown color N2. Add 3 cups beef broth and simmer over high heat. When you boil that has lower heat and add the soy sauce, peanut butter and pepper. Let us stir them together because the heat and constant mixing the N2 magpapalapot soup. Optional am atswete powder for coloring the sauce for a good view. Once satisfied that the viscosity of the broth is put out the fire and consolidate the ingredient on a plate .. no longer needed because the delicious sauce and complete the original flavor but I have served us anchovies .. bon apettite !! ( ",)
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