Generally, this dish is bland and because of that, we love to pair it with shrimp paste, which is also a part of the country’s cultural cuisines. This post is also dedicated to a sauteed shrimp paste recipe.

This Kare-Kare recipe features beef tripe, which is the stomach lining of a cow’s intestine, which I personally love. To make it delectable, you should clean it properly and use a pressure cooker to make it super tender.

Ingredients for Kare-Kare

• 1 kilo cow tripe – clean well and chop
• 1/2 cup peanut butter
• 2 tablespoon grounded rice
• 1 bundle string beans – remove the bottom and chop
• 1 bundle bokchoy– remove the bottom and chop
• a piece of banana blossom – remove the outer skin and chop
• 3 tablespoon achuete seeds
• 7 cups of water
• 4 cloves garlic – mince finely
• 2 medium onions – chop
• salt and pepper to taste

Ingredients for Shrimp Paste

• 3 cups bagoong alamang
• 3/4 cup brown sugar
• 4 cloves garlic – mince finely
• 1 onion – chop
• 3 tablespoon vinegar

Cook the Shrimp Paste

1. Saute garlic and onion.
2. Add the shrimp paste and let it simmer for a while.
3. Add the brown sugar and let it boil until it thickens.
4. Put vinegar and mix well. Then, let it simmer for a few minutes.
5. Set aside.

Let’s Cook Kare-Kare

1. Cook the tripe using pressure (4 cups water) until very tender. Separate the stock and the meat. Then, set aside.
2. Mix a cup of boiling water and achuete seeds. Let them chill and then strain and set aside.
3. Mix the two cups of water, peanut butter, and rice flour. Set aside.
4. Saute garlic and onion.
5. Add the tripe and let it simmer for a few minutes while mixing.
6. Add the banana blossom. Mix well.
7. Put the bokchoy. Mix well.
8. Put the string beans. Mix well.
9. Season with salt and pepper.
10. Set aside the sauteed vegetables.
11. In another pan, mix the rice flour mixture, achuete mixture, and tripe stock, and boil while mixing until thick and smooth.
12. Combine and mix well.
13. Serve with the shrimp paste and enjoy.

Notes

• You should clean the tripe properly. You can do this faster by chopping it first and putting it through the running water of a faucet while massaging it with your fingers.
• Tenderizing the tripe is one dubious task. It will sometimes take you at least an hour to achieve that melts-in-you-mouth consistency.
• The amount of rice flour depends on how thick you want it. Some want it super thick while some want it loose.
• This kare-kare recipe is best with steaming hot rice.

The post Kare-Kare With Bagoong Recipe appeared first on Food Citations.

Kare-Kare is a dish made from peanut sauce, meat, and vegetables. This is best eaten with rice and sweet shrimp paste. Filipinos claimed the origin of this dish, and many said the Kapampangans invented this dish.

I don’t care about where it originated… I will just sit down, eat, and won’t stop until too bloated to move. For me, the best Kare-Kare is my mom’s. Hers is simply incomparable.

Our family is not a fan of kare-kare made from a ready mix. My mother combines all the natural flavors and she usually uses tripe (twalya) as the meat ingredient. However, this featured kare-kare recipe uses pork buto-buto.

Ingredients for Kare-Kare

• 1 kilo buto-buto
• 1/2 cup peanut butter
• 2 tablespoon grounded rice
• 1 bundle string beans – chopped
• 3 pieces eggplant – chopped
• 2 bundles pechay – bottom removed and chopped
• 3 tablespoon achuete seeds
• 3 cups of water
• 4 cloves garlic – finely minced
• 2 medium onions – chopped
• Salt, seasonings, and pepper

Ingredients for Shrimp Paste

• 3 cups bagoong alamang
• 3/4 cup brown sugar
• garlic
• onions
• 3 tablespoon vinegar

Procedure for Bagoong

1. Saute the garlic and onions
2. Add the bagoong and let it simmer
3. Add the brown sugar and vinegar
4. Let the bagoong boil over a low fire the water is gone

Make the Kare-Kare

1. In a pan boil the achuete seeds in a cup of water. Strain and let it cool. Then, mix the peanut butter and grounded rice flour. Set aside.
2. In a separate pan, saute garlic and onions.
3. Add the meat and let it simmer for a while.
4. Put two cups of water and boil for about 30 minutes.
5. Add the achuete and rice mixture then put into a boil. You will see that the sauce will thicken.
6. Add salt, pepper and seasonings then stir.
7. In another pan, saute the vegetables. Then, add them to the sauce.

Notes:

• The recipe for the sweet bagoong features pure bagoong alamang. There are now sellers who put sapal (grated coconut) so they’ll profit more.
• While boiling the meat, you can gradually add water if you feel that it’s drying out.
• Aside from buto-buto, you can also use beef tripe, pork chop, or have a separate fried dish like bagnet.

The post How To Make Kare-Kare With Sweet Bagoong appeared first on Food Citations.