Kare is a kind of Filipino stew with a rich and thick nut sauce. It is a well known dish in the Philippines served during uncommon events. The customary formula is made out of bull tail. There are examples wherein both bull tripe and tail are utilized.
The vegetable segments of the dish are string beans, eggplant, bok choy, and banana blooms. Delicately sautéed toasted ground rice is utilized to thicken the sauce.
- 1 tbsp dark peppercorn
- 10 pcs sitaw, cut
- 1 kg tripe, cut into pieces, flushed well
- 1 cup cooked bagoong alamang
- 2 pcs narrows leaves
- 4 sachets 8g MAGGI® MAGIC SARAP®
- 2 tbsp annatto with lye (atsueteng may lihia), absorbed ¼ cup boiling water for 5mins and stressed
- ¼ cup ground rice
- 2 kg bull tail, cut into pieces
- 8 cups oxtail stock
- 1 pc enormous onion, minced
- 1 head garlic, minced
- 5 pcs pechay, evacuate center and flushed
- ½ cup ground peanuts
- 5 pcs eggplant, cut
- 1 cup vegetable oil for browning
- 2 tbsp vegetable oil
- Flush oxtail under chilly, running water and with a blade, cut back abundance excess. In a profound pot, place oxtails and enough water to cover. Over medium heat, heat to the point of boiling, skimming any filth that collects to top.
- Lower warmth, cover and stew, adding more water as expected to keep up 6 cups, for around 2 to 3 hours or until oxtails are effectively penetrated with a fork. Channel oxtail, holding around 6 cups stock.
- Strip and dispose of the external, sinewy skin layers of banana heart until you arrive at the lighter, gentler center. Trim off stem and dispose of. Cut banana center into half and into fourths.
- In a bowl of cold salted water, place cut banana and drench for around 15 to 20 minutes. Utilizing hands, crush to discharge severe sap. Flush with cold water and channel well, disposing of fluid.
- In a pot over medium warmth, heat around 4 cups water to the point of boiling. Include banana heart and whiten for around 1 moment. With an opened spoon, expel from fluid and put in a safe spot. Include eggplant and whiten for around 1 moment.
- With an opened spoon, expel from fluid and put in a safe spot. Include long beans and whiten for around 1 moment. With an opened spoon, expel from fluid and put in a safe spot. Include pechay and whiten for around 30 seconds. With an opened spoon, expel from fluid and put in a safe spot.
- In a skillet over medium warmth, include rice flour and cook, blending every so often, until softly seared and toasted. In a bowl, join toasted rice flour and ¼ cup saved stock and speed until smooth.
In a little bowl, join annatto powder and ¼ cup held juices. Mix until powder is broken down and shading has scattered.
- In a bowl, join nutty spread and ½ cup of held juices and mix until well-mixed.
- In an enormous pot over medium warmth, heat oil. Include onions and garlic and cook until limp and fragrant. Include oxtail and cook, mixing every so often, until softly carmelized. Include fish sauce and cook for around 2 to 3 minutes.
- Include the staying 5 cups of saved juices and bring to a stew. Include annatto water, rice flour blend and nutty spread blend, mixing admirably to consolidate.
- Season with salt and pepper to taste. Keep on stewing for around 10 minutes or until it starts to marginally thicken. Include whitened vegetables and cook for around 2 to 3 minutes or until warmed through and delicate yet fresh. Serve hot with shrimp glue as an afterthought.
Absolute fats (g) 252.49 Grams
Proteins (g) 41.79 Grams
Absolute Carbs (g) 19.16 Grams