Skip to main content

Beef Kare-Kare

Kare-kare is a Filipino stew made usually with pork or beef with a peanut based thick sauce.


As it is quite plain when it comes to flavour despite its thick sauce, it is often partnered with guisadong bago-ong (sauteed shrimp paste) to get the full goodness of this favorite Filipino recipe.

Here's a simple recipe for Kare-kare.
Ingredients
  • 1.5 kilos Beef, cubed (1 and 1/2 inches)
  • 3 tbsp. oil
  • 2 tbsp. achuete seeds
  • Garlic, minced
  • Onion, sliced
  • 1/3 cup ground peanuts and/or 1/2 cup peanut butter
  • 1/3 cup ground toasted rice (optional)
  • Salt
  • Peppercorn
  • Pechay
  • Eggplants, sliced
  • Sitaw (string beans), cut into 3 inches lengths
  • Puso ng saging (banana heart), sliced (and soaked in water)
  • Guisadong Bagoong Alamang


Procedure
  1. Boil beef cubes (in water, salt and peppercorn) until tender. Drain beef and set aside. Reserve broth.
  2. Make achuete oil by adding achuete seeds in heated oil and stirring until the color comes out. Separate the oil and discard the seeds.
  3. In a pot, sauté garlic and onions.  
  4. Stir in stock and bring to a boil. Just place enough broth stock proportional to the peanuts and rice flour.
  5. Add bagoong, ground peanuts/peanut butter and ground rice.  Season with salt and pepper if desired. Stir until your desired thickness.
  6. Add beef cubes and simmer for a few minutes to let the sauce seep in. Adjust sauce consistency with broth and/or peanut butter - mix these first in a separate bowl before adding it to the main pot.
  7. Add the vegetables (puso ng saging, sitaw and eggplants) and cook vegetables until tender.
  8. Finally add the pechay and cook for a minute or two.
  9. Remove from heat and place in a serving dish. Garnish with peanuts if desired
  10. Serve with bagoong guisado on the side.
One can also use just plain pork cubes or pata (hocks) depending on the availability of the ingredients.

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...