Tasty Kare Kare Making Recipe
Kare-kare is a stew of oxtail, hamburger, sporadically included meat tripe, loads of assortments of vegetables and we called a mix of each of the three fundamental fixings (meat, oxtail and tripe) ordinarily cooked with a nutty spread glue and serve it bagoong.
Evaluated time of cooking for this sort of dish is 2 1/2 hours.
1 kl of meat ( round or sirloin cut) cut into 3D squares
1 kl of meat tripe cut 2 inch long
2 kls. of oxtail cut into round pieces
4 cups of nutty spread
1/4 cup grounded toasted glutinous rice
2 pieces huge white onion, diced
2 heads of garlic, minced
4 tbsp atsuete oil
4 pieces eggplant, cut I inch thick
1 heap of Pechay (Pak Choy) cut into pieces
1 heap of string beans cut into 2 inches in length
1 banana bud, cut and whiten in bubbling water
1/2 cup vegetable oil
8 cups of water
salt to taste
Plunge with 1 cup cooked bagoong alamang ( anchovies )
In a stock pot, bubble meat, tripe and oxtails in water for an hour or more until cooked. Deplete and keep the stock
In a major wok, heat vegetable oil and atsuete oil (blended in with oil and atsuete).
Saute garlic, onions until brilliant dark colored, at that point include the stock, toasted rice (toast the glutinous rice in a griddle w/out including oil), hamburger, tripe, oxtail and nutty spread. Heat to the point of boiling and stew for 15-20 minutes.
Include the eggplant, string beans, petchay and banana bud. Cook the vegetables for a couple of moments.
Present with bagoong as an afterthought with hot plain rice.
Try not to overcook the vegetables.
Ensure that your meat is delicate and delicate to eat.
You can add on bean stew powder to make it zesty.
They are meat variations you can incorporate goat meat or chicken meat. It’s your decision.