Kare-Kare (Beef, Chicken Or Seafood) Recipe



INGREDIENTS:

  • 2 tbsp. food coloring: Achuete (Orange food coloring made from egg-in Indian spice shops or just paprika mixed in warm water or Spanish paprika or annato oil if Acuete is unavailable)
  • Beef (Ox tail part / just some beef stew parts will do as well)
  • Beef powder/cubes
  • Minced red onions
  • Ripe tomatoes
  • 1 teaspoon bagoong (except for seafood)
  • Water
  • Roasted ground rice powder
  • Grounded roasted peanuts
  • Some peanut butter
  • Vegetables: blanched banana blossom (puso ng saging) or artichoke (plain in can-not salted or soaked in oil), Talong (cook it a bit longer till cook then ice bath), blanched string beans & pechay

Kare-Kare (Beef, Chicken Or Seafood) Recipe

INSTRUCTIONS:

  1. Pre-cook vegetables.
  2. Sear the beef with some beef powder, and cook until tender
  3. In a separate cooking wok, cook minced onions with ripe tomatoes in oil.
  4. Add the bagoong and water. When tomato skins are peeling off, add the food color (achuete / paprika mix / annato oil)
  5. Add in the cooked tender beef, with its soup, and add in: roasted ground rice powder, grounded roasted peanuts, some peanut butter. Mix with some water to get the consistency. Add beef powder to taste when you get the sauce consistency.
  6. When you add in the peanut and rice, stir/mix continuously and continue to add in water, as the mixture thickens fast. Cook well, till raw taste of mixed powders are removed.
  7. Add in the pre-cooked vegetables: blanched banana blossom (puso ng saging) or (plain in can-not salted or soaked in oil).
  8. Add in the pre-cooked vegetables: Talong (cook it a bit longer till cook then ice bath), blanched string beans & pechay

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