This is deemed as a single of the most in demand Filipino menu. It’s very tough to cook and a bit time consuming but it’s absolutely worth it. This course can not survive with no “Bagoong”. Very YuMmy…
Components:
* 1/2 kilo beef (round or sirloin reduce) reduce into cubes (for a additional regular kare kare, use cleaned beef tripe alternatively of beef)
* 1/2 kilo oxtail, reduce 2 inch extended
* 3 cups of peanut butter
* 1/four cup grounded toasted rice
* 1/2 cup cooked bagoong alamang (anchovies)
* 2 pieces onions, diced
* 2 heads of garlic, minced
* four tablespoons atsuete oil
* four pieces eggplant, sliced 1 inch thick
* 1 bundle Pechay (Bok choy) reduce into 2 pieces
* 1 bundle of sitaw (string beans) reduce to 2″ lengthy
* 1 banana bud, reduce related to eggplant slices, blanch in boiling water
* 1/2 cup oil
* 8 cups of water
* Salt to taste
Cooking Guidelines:
* In a stock pot, boil beef and oxtails in water for an hour or till cooked. Strain and maintain the stock.
* In a large pan or wok, heat oil and atsuete oil.
* Sauté garlic, onions till golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
* Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a couple of minutes - Do not overcook the vegetables.
* Serve with bagoong on the side and hot plain rice.
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