Discover the magic of Filipino cuisine and learn how to cook Kare-Kare step-by-step. Unravel your culinary skills using delicious ingredients while exploring the wonders of Kare-Kare! Taste the adventure!
Introduction: Welcome to Kare-kare Heaven!
Hello, folks! If you're feeling adventurous and eager to try your hand at recreating a delicious and mouth-watering Filipino delicacy, stick around! We'll be diving into the glorious world of Kare-Kare, a delightful stew dish that will leave your taste buds begging for more. Grab your aprons and let's get started!
Section 1: The Iconic Ingredients of Kare-Kare
To embark on our Kare-Kare journey, let's first gather the star ingredients that will ultimately give life to this flavorful dish. Visit your local supermarket and grab the following lovely ingredients:
- 2 kg. Beef
- 1 kg. Honeycomb Ox Tripe
- 10 pcs. Sitaw
- 2 bunches Pechay
- 5 pcs. Eggplant
- 1 cup Bagoong Alamang
Additionally, you'll also need these essential seasoning components and cooking aids:
- 2 pcs. Bay Leaf
- 1 tbsp. Black Peppercorn
- 2 tbsp. Vegetable Oil
- 1 head Garlic
- 1 pc Onion
- 0.25 cup Ground Rice
- 64 oz. Beef Broth
- 0.5 cup Peanuts
- 2 tbsp. Annatto with Lye
- 1 cup Vegetable Oil
Now that we have our ingredients ready, let's move on to the exciting part - the cooking process!
Section 2: Preparations - Cutting and Cleaning
Before we dive into cooking our Kare-Kare, it's essential to cut and clean the ingredients. If your beef and honeycomb ox tripe aren't already sliced in serving portions, cut them into 1-1.5 inch cubes.
Afterward, wash them thoroughly and let's move on to the veggies! Remove the tips and cut your sitaw into 2-inch long pieces. For the pechay, simply wash and separate the leaves.
Finally, grab those eggplants, remove the stems, and slice them diagonally into roughly 1-inch thick sections. Give them a quick rinse to remove any dirt.
Section 3: Beef Boiling Bonanza
With our ingredients prepped and ready, it's time to get those amazing flavors going! Begin by placing your beef and ox tripe into the pot along with two pcs. of bay leaf and 1 tbsp. of black peppercorn. Next, pour in 64 oz. of beef broth and bring the mixture to a boil.
While boiling, make sure to skim off any impurities along the way. We want to create a beautiful, clear broth for our Kare-Kare! After the vigorous boiling process, lower the heat and let the beef and tripe cook to perfection for about 1.5-2 hours, ensuring that they become super tender. Safety tip — be careful with the heat and boiling mixture!
Section 4: Peanut Magic
While our tasty beef and tripe cook, it's time to focus on a definitive element of Kare-Kare — the thick peanut sauce. In a pan over low-medium heat, add 2 tbsp. vegetable oil and gently sauté the slightly crushed peanuts until they release their unique aroma.
Next, blend the peanuts with 2 tbsp. annatto with lye in order to produce a smooth mixture. Now, we'll thicken the sauce with 0.25 cup ground rice. Make sure to keep an eye on the sauce as it cooks, stirring occasionally to avoid any lumps or scorching.
Section 5: Sweating the Aromatics
In the same pan we used for the peanut mixture, add 1 cup vegetable oil and set the heat to medium. Throw in the chopped onion and minced garlic, sautéing them until they are golden brown and deliciously fragrant. The aromatics are essential in enhancing the overall flavor of the dish.
Section 6: Merging the Meaty Mix
Once our beef, tripe, and peanut mixture are ready, it's time to combine them into a luxurious symphony of flavors! Transfer the peanut mixture and sautéed aromatics to the pot containing the beef and tripe. Give it a good stir to fully incorporate the ingredients.
Section 7: Veggie Time!
Now it's time to introduce our veggies to the harmony of flavors! Throw in your sitaw and eggplant, stirring them all together gently. Cook until they become slightly tender but still possess a delightful crunch.
After 5 minutes or so, add the gorgeous pechay leaves, making sure they're completely coated in the rich sauce. Cook for an additional 2 minutes or until they become slightly wilted. Ensure not to overcook the veggies, as they will be the crown jewels providing added texture to the dish.
Section 8: Final Adjustments – The Seasoning Symphony
Take a moment to taste your masterpiece-to-be and adjust the seasoning accordingly. You can add salt or fish sauce to attain the desired level of savory goodness. Additionally, you may also opt to add more rice if you prefer a thicker texture.
Remember, the master lies in the details, so be sure to pay close attention to your taste buds as they guide you through this amazing process!
Section 9: The Partner in Crime - Bagoong Alamang!
What's Kare-Kare without its iconic sidekick, Bagoong Alamang? This salted shrimp paste will inject that additional burst of flavor into the dish, making it even more delectable. Heat about 2 tsp. of oil in a pan, sauté some additional minced garlic, and finally, mix in the 1 cup of Bagoong Alamang. Tasty tip— the bolder, the better!
Section 10: The Glorious Finish Line
Take a moment to congratulate yourself, chef! You've made it to the end! Serve your delightful Kare-Kare in a sizeable platter with a generous side of the sautéed Bagoong Alamang.
Finally, set the table, call in your family and friends, and let everyone marvel at your culinary prowess while they feast on your delicious creation. Bon appétit!
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