HOW TO COOK KARE KARE 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

SEAFOOD KARE KARE RECIPE - PINOY RECIPE AT IBA PA



Seafood Kare Kare Recipe - Pinoy Recipe at iba pa image

Seafood Kare Kare Recipe uses a lot of seafood that makes it really delicious and mouth watering. A much healthier version to the traditional Kare Kare.

Provided by Ed Joven

Categories     Seafood

Total Time 75 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 20

200 grams mussels
4 pcs crab (cut into 2)
200 grams clams
200 grams squid (cut into rings)
250 grams shrimps (trimmed)
250 grams fish fillet (cream dory, cut into serving size)
2 bundle of string beans (cut into 2-inch long)
2 pcs eggplant (sliced diagonally)
1 bundle of pechay (trimmed)
1 banana heart (puso ng saging, sliced diagonally)
2 cloves garlic
1 onion (chopped)
3/4 cup peanut butter
5 cups seafood broth
2 tsp annatto seeds (atsuete)
salt (to taste)
2 tbsp cooking oil
2 tbsp cornstarch (dissolved in 1/2 cup of water)
salt and pepper to taste
5 tbsp bagoong guisado (as condiment)

Steps:

  • Steam fish fillet, crab, prawns, clam and mussels until cooked.
  • Slice the fish fillet in to serving sized and cut the crab in halves then set aside.
  • Set aside the liquid used to steam the seafood.
  • Heat up the oil, then put in the atsuete(annatto) seeds until the oil becomes deep red.
  • Remove the seeds from the oil by straining them.
  • Sauté garlic and onions in oil until onions become translucent.
  • Add the broth from which you steamed the seafood with.
  • Stir in the peanut butter, salt and pepper.
  • Add the vegetables and simmer, don't overcook the veggies only half-done.
  • Add clam, mussels and prawns and simmer for another 6 minutes.
  • Add pechay, crab and fish fillet slices and simmer for another 3 minutes.
  • Serve with bagoong alamang guisado or shrimp paste.

Nutrition Facts : ServingSize 250 g, Calories 390 kcal, CarbohydrateContent 4 g, ProteinContent 8 g, FatContent 35 g, SaturatedFatContent 3 g, CholesterolContent 4 mg, SodiumContent 1350 mg, FiberContent 4 g, SugarContent 6 g

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