Friday, August 28, 2009

" KARE-KARE "


:} There are several stories about the origin of this rather unusual yet distinct Filipino dish. Traditionally, any Filipino Fiesta ( particularly in Tagalog region ) is not complete without KARE-KARE. It is a comfort food and favorite among local Filipino households. Since it is also my favorite i really tried my best to learn how to cooked and improved it my way. Here's my sample recipe of this dish but this one is a version of my "NANAY". Enjoy Cooking!


KARE - KARE

Ingredients:

1 Ox Tail, 1 Ox Leg, 6 cups water, 1/2 cup atchuete (annato seeds for coloring), 1/2 cup water, 4 pcs. Eggplant, 2 bundles Sitao, 1 puso ng saging (banana heart),2 bundles of Pechay ( chines cabbage), 1 head garlic ( chopped ), 2 onions ( sliced ), 1/4 cup cooking oil, 1/2 cup bagoong alamang (shrimp paste), 1 cup ground peanuts, 1 cup toasted ground rice, salt.

How to cook:

Boil the ox tail and ox leg in water until tender. Cut into desired pieces and set aside. Soak atchuete seeds in water. Rub to bring out color. Set aside. Cut vegetables into desired pieces. Boil water, drop Sitao and parboil. Remove, set aside. Do likewise with Eggplants and Puso ng saging. Saute garlic and onions in cooking oil. Add bagoong and atchuete water. Let boil for 5 minutes. Blend in ground peanuts and ground rice. Bring to a boil then put in the meats. Just before removing from the fire, add the vegetables. Serve with Bagoong Guisado ( sauteed salted shrimp paste).

Tips: You can also use Goat meat, Tripe, Offal, Chicken ( rarely). Freshly ground peanuts is still the best than peanut butter. Butuan variety of Puso ng saging is also the best.Bagoong Guisado is readily available now in supermarkets.
miele28
Ms. Kara here is your request recipe, enjoy!

1 comment:

  1. i will surely cook this kare-kare, one of these days. yummy!!!!

    i began to hear my stomach......

    ReplyDelete