BEEF TRIPE SOUP RECIPE RECIPES

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KARE-KARE RECIPE | PINOY FOOD GUIDE



Kare-Kare Recipe | Pinoy Food Guide image

Classic and authentic version of making Kare-Kare from scratch

Provided by admin

Categories     Main Course

Total Time 165 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 15

1 kg oxtail (cut into serving sizes)
1 pc banana heart (puso ng saging) (cut and pre-soaked for 20 minutes)
2 pcs large-sized eggplant (talong) (halved and cut into serving sizes)
1 bundle string beans (sitaw) (cut into 3 inch sizes)
1 bundle pechay or bok choy
5 cloves garlic
1 pc medium-sized onion
1/4 cup rice flour or ground rice
1 1/2 tbsp annatto powder
1 cup peanut butter
2 tbsp fish sauce (patis)
1 tbsp cooking oil
salt and pepper (to taste)
bagoong alamang (shrimp paste) (served at the side)
water (for boiling)

Steps:

  • First, let’s prepare the oxtail, clean under running water and place in a deep cooking pot.
  • Cover with enough water and apply medium heat then bring to a boil. Remove the scum that rises.
  • Lower the heat and add more water. Make sure to maintain about 6 cups of water as we will use the broth later.
  • Cover and simmer for about 2 hours or until the oxtails can be pierced by a fork. (See cooking tips above for a quicker cooking time)
  • Drain the oxtail and reserve 6 cups of the broth then set aside.
  • Next, we prepare the vegetables. In a cooking pot, bring about 4 cups of water to a boil.
  • Blanch the banana heart for 1 minute then remove and set aside.
  • Blanch the eggplant for 1 minute then remove and set aside.
  • Blanch the string beans for 1 minute then remove and set aside.
  • Blanch the pechay/ bok choy for 30 seconds then remove and set aside.
  • Place the rice flour in a skillet or frying pan and apply medium heat.
  • Cook the rice flour, while stirring occasionally, until lightly browned and toasted.
  • Combine the toasted rice flour and 1/4 cup of the reserved broth in a bowl then whisk until smooth.
  • In a small bowl, combine the annatto powder with another 1/4 cup of the reserved broth then stir until dissolved.
  • In another bowl, combine the peanut butter with 1/2 cup of the reserved broth then stir until well blended.
  • Pour the cooking oil in a large cooking pot and apply medium heat. When the oil is hot enough, add-in the onion and garlic then cook until soft and aromatic.
  • Add-in the oxtail. Cook and stir occasionally until lightly browned.
  • Add-in the patis then cook for about 2 to 3 minutes.
  • Add-in the remaining 5 cups of the reserved broth and bring to a simmer.
  • Add-in the rice flour mixture, the annatto powder mixture, and the peanut butter mixture and stir well to combine.
  • Season with salt and pepper to taste.
  • Continue to cook for 10 minutes or until the sauce slightly thickens.
  • Add-in the blanched vegetables and cook for another 2 to 3 minutes.
  • Remove from heat and transfer to a serving bowl with shrimp paste on the side. Enjoy!

Nutrition Facts : Calories 729 kcal, FatContent 47.2 g, SaturatedFatContent 13.9 g, CholesterolContent 188 mg, SodiumContent 819 mg, CarbohydrateContent 15.8 g, FiberContent 5.8 g, SugarContent 6.3 g, ProteinContent 65.3 g, ServingSize 1 serving

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INA GARTEN'S UNFORGETTABLE BEEF STEW - VEGGIES BY CANDLELIGHT
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From pbs.org
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