Kare is such a Filipino stew with a rich and thick nut sauce. It is a notable dish in the Philippines served during outstanding occasions. The traditional recipe is made out of bull tail. There are events wherein both bull trash and tail are used. The vegetable pieces of the dish are string beans, eggplant, bok choy, and banana sprouts. Tenderly cooked toasted ground rice is used to thicken the sauce.
Palayok or mud pot is used to cook this dish. It moreover fills in as the serving bowl at the proportional time.The most perfect way to deal with eat kare-kare is to coordinate it with plain white rice. Bagoong alamang or developed shrimp stick completes the dish by giving flavor. Fundamentally join a spoonful of rice and kare-kare with a little fragment of bagoong and appreciate!
There are a couple of interpretations of kare-kare. The most broadly perceived difference of each has something to do with the meat fixing. We as of now understand that the standard protein used for this dish is oxtail. Trash is furthermore a not too bad fixing to use. There are similarly shapes that use various kinds of meat, and even fish.
We should discuss how I cooked the structure in this recipe post. There are three central techniques: mollify the meat, make the sauce, and set up the vegetables.
Set up the meat by percolating it close by cut onion. This will make it sensitive while giving flavor all the while. Oxtail ought to be sensitive for best results. It takes around 3 hours to bubble when cooking using the traditional technique. A quicker way is to use a weight cooker. It cuts the cooking time by the larger part.
The nut sauce can speak to the critical point in time your dish. It is basic to have the right extent of fixings to have the choice to achieve the ideal consistency of the sauce. It should not be excessively thick or humble. I use both nutty spread and crushed peanuts to make the sauce. It gives a rich flavor to it. Annatto seeds make the shade of the sauce blushing. You should isolate the concealing from the seed by engrossing it warm water for around 12 minutes. The shaded water is used to make the dish, not the seed. Discard the seed after use. Thicken the sauce with toasted ground rice.
Vegetable is a critical piece of kare. It will in general be cooked with the meat or it will in general be incorporated when serving the dish. I picked to cook the vegetables autonomously by sautéing with garlic.
3 lbs oxtail cut in 2 inch cuts you a moreover use trash or meat cuts
1 piece little banana bloom bud cut
1 pack pechay or bok choy
1 pack string beans cut into 2 inch cuts
4 pieces eggplants cut
1 cup ground peanuts
1/2 cup nutty spread
1/2 cup shrimp stick
34 Ounces water around 1 Liter
1/2 cup annatto seeds retained some water
1/2 cup toasted ground rice
1 tbsp garlic minced
1 piece onion hacked
salt and pepper
In an immense pot, heat the water to the point of bubbling
Put in the oxtail followed by the onions and stew for 2.5 to 3 hrs or until sensitive (35 minutes if using a weight cooker)
At the point when the meat is fragile, incorporate the ground peanuts, nutty spread, and concealing (water from the annatto seed mix) and stew for 5 to 7 minutes
Incorporate the toasted ground rice and stew for 5 minutes
On an alternate dish, saute the garlic by then incorporate the banana blossom, eggplant, and string beans and cook for 5 minutes
Move the cooked vegetables to the tremendous pot (where the rest of the fixings are)
Add salt and pepper to taste
Serve hot with shrimp stick.