Kare Kare Ingredients:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Kare Kare Cooking Instructions:
In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.
Monday, September 29, 2008
Friday, September 26, 2008
adobong manok sa gata
Adobong Manok sa Gata
( Chicken Adobo in Coconut Milk )
( Chicken Adobo in Coconut Milk )
Ingredients:
- 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings.
- 1/4 teaspoon salt
- 1/2 cup soysauce
- 1 cup white vinegar
- 1 1/2 head garlic (roughly chopped)
- 3 pcs. chili pepper
- 1 cup coconut milk (first squeeze)
- 2 tablespoons oil
- 1/2 teaspoon peppercorn
Procedure:
- In a deep skillet, brown chicken in oil.
- Add salt, soysauce, peppercorn, garlic and vinegar.
- Bring to a boil, lower the fire and cook uncovered for 10 minutes.
- When it gets too dry just add 1/2 cup of water.
- Cover and let simmer until chicken becomes tender.
- Pour coconut milk and chilli pepper.
- Cook for a few more minutes to thicken the sauce.
- Serve hot.
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