Kare Kare is a favorite of mine, but I seldom eat them outside of the house. I guess I am particular with what goes into them, especially since it uses meat parts that needs to be cleaned thoroughly.
Kare-kare is the Filipino take on curry, it is a peanut flavored stew made of ox tail and tripe garnished with various Filipino vegetables. It is usually accompanied by sauteed bagoong as condiment.
To cook:
Prepare the ox tail and tripe, clean thoroughly and boil over low heat to soften. This may take a few hours depending on how old the cow was. Once ready, remove that meat to dry and keep the stock for later use.
Extract color from anatto seed by immersing seeds in a bowl of water.
Pan fry a handful of rice and pound to a rough powder.
On a separate pan, saute garlic and onion over a little oil and margarine (or butter).
Once the garlic is brown, put in the meat and saute until brown.
Add half the reserved stock and simmer.
Add the rice and water from the anatto seeds. Simmer for 5 minutes.
Add the peanut butter to taste.
You may season with salt, but we usually do away with this as the bagoong will be salty.
Blanch the vegetables separately. Usual vegetables used are eggplant, long beans, banana heart and bok choy (pechay).
Arrange the half vegetables in the serving platter and ladle the cooked kare-kare over it before serving. You can add additional vegetables on top for garnish.
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