Monday, September 29, 2008

Kare Kare Recipe

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.

Friday, September 26, 2008

adobong manok sa gata

Adobong Manok sa Gata
( 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:

  1. In a deep skillet, brown chicken in oil.
  2. Add salt, soysauce, peppercorn, garlic and vinegar.
  3. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
  4. When it gets too dry just add 1/2 cup of water.
  5. Cover and let simmer until chicken becomes tender.
  6. Pour coconut milk and chilli pepper.
  7. Cook for a few more minutes to thicken the sauce.
  8. Serve hot.

tinapat

tinapay