COPYRIGHT 2015 l ALING ODAY
Ingredients:
1/2 kg tripe (tuwalya) 1 kg oxtail 2 tsp. anatto oil 6 cloves garlic, minced 2 onions chopped 1 cup unsweetened peanut butter or minced peanuts 1 cup toasted rice flour cooking oil for sautéing salt & pepper to taste 10 cups water 4 pcs eggplant/aubergine sitaw/green beans petchay 1/2 packet ginisa mix Bagoong alamang Procedures: 1. Cook the tripe and oxtail in a large pan with water, salt & whole pepper. You may use pressure cooker as it will take time for the tripe and oxtail to cook. I usually cook it between 30-45 min. in a pressure cooker. 2. When the meat is tender, remove it from the broth and set aside. Keep the broth for later. 3. Heat up the anatto oil in a pan and sauté the garlic, onion and the meat. (save a few garlic & onion for the veggies later). Transfer the sautéed meat back to the broth. 4. Add peanut butter and toasted rice flour and mix well. (you may use more peanut butter if you like). Season with salt & pepper according to taste. Bring to boil and wait till the sauce thickens. 5. Heat up a few tablespoon of oil in a pan. Sauté the remaining garlic and onion then add the eggplant/aubergine till about half cooked. Then add the string beans and patchay till it's cooked but still crunchy. Season with ginisa mix. Set aside. 6. Serve the kare-kare in a bowl, then add vegetables as toppings. It's up to you if you want to add the vegetable straight in the pan of kare-kare.
Kare-kare
COPYRIGHT 2015 l ALING ODAY
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Kare-kare
1/2 kg tripe (tuwalya) 1 kg oxtail 2 tsp. anatto oil 6 cloves garlic, minced 2 onions chopped 1 cup unsweetened peanut butter or minced peanuts 1 cup toasted rice flour cooking oil for sautéing salt & pepper to taste 10 cups water 4 pcs eggplant/aubergine sitaw/green beans petchay 1/2 packet ginisa mix Bagoong alamang Procedures: 1. Cook the tripe and oxtail in a large pan with water, salt & whole pepper. You may use pressure cooker as it will take time for the tripe and oxtail to cook. I usually cook it between 30-45 min. in a pressure cooker. 2. When the meat is tender, remove it from the broth and set aside. Keep the broth for later. 3. Heat up the anatto oil in a pan and sauté the garlic, onion and the meat. (save a few garlic & onion for the veggies later). Transfer the sautéed meat back to the broth. 4. Add peanut butter and toasted rice flour and mix well. (you may use more peanut butter if you like). Season with salt & pepper according to taste. Bring to boil and wait till the sauce thickens. 5. Heat up a few tablespoon of oil in a pan. Sauté the remaining garlic and onion then add the eggplant/aubergine till about half cooked. Then add the string beans and patchay till it's cooked but still crunchy. Season with ginisa mix. Set aside. 6. Serve the kare-kare in a bowl, then add vegetables as toppings. It's up to you if you want to add the vegetable straight in the pan of kare-kare.