How to Make Kare-Kare - click the link below
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Pansit Canton
Ingredients:
•12 ounces pansit canton noodles / egg noodles
•1 chicken breast, cooked and shredded
•4 cups chicken broth (from boiled breast) or water
•4 tablespoons cooking oil
•1/2 cup chopped onion
•2 tablespoons garlic, minced
•cauliflower, cut to bit size
•2 cups peas
•2 cups cabbage, sliced into strips
•1 cup celery, sliced
•1 carrot, diced
•4 tablespoons soy sauce
•1 tablespoon sesame oil
•Salt and pepper to taste
Directions:
•In a big pan or wok, heat oil then sautee garlic and onions.
•Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
•Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
•Add the scallions, sesame oil then salt and pepper to taste.
•Serve hot.
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Kare Kare Recipe
Estimated cooking time: 2 hours
Ingredients:
•1/2 kilo beef (round or sirloin cut) cut into cubes
•1/2 kilo oxtail, cut 2 inch long
•3 cups of peanut butter
•1/4 cup grounded toasted rice
•1/2 cup cooked bagoong alamang (anchovies)
•2 pieces onions, diced
•2 heads of garlic, minced
•4 tablespoons atsuete oil
•4 pieces eggplant, sliced 1 inch thick
•1 bundle Pechay (Bok choy) cut into 2 pieces
•1 bundle of sitaw (string beans) cut into 2″ long
•1 banana bud, cut similar to eggplant slices, blanch in boiling water
•1/2 cup oil
•8 cups of water
•Salt to taste
Directions:
•In a stock pot, boil beef and oxtail in water for an hour until cooked and tender. Strain and keep the stock.
•In a big pan or wok, heat oil and atsuete oil.
•Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Add salt to taste.
•Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Be careful not to overcook the vegetables.
•Serve with bagoong on the side and hot plain rice.
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Chicken/Pork Adobo
Estimated cooking time: 50 minutes
Ingredients:
•1/2 kilo pork, cut in cubes (optional for those who don’t eat pork)
•1/2 kilo chicken, cut into pieces
•1 clove garlic, minced
•1/2 yellow or red onion, diced
•1/2 cup soy sauce
•1 cup vinegar
•2 cups of water
•1 teaspoon paprika
•5 laurel leaves (bay leaves)
•4 tablespoons of cooking oil or olive oil
•2 tablespoons cornstarch
•Salt and pepper to taste
•3 tablespoons water
Directions:
•In a big sauce pan, heat 2 tablespoons of oil then sauté the minced garlic and onions.
•Add the pork and/or chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to boil. Cover and simmer for 30 minutes or until meat is tender.
•Remove the pork and chicken from the sauce pan. On another pan, heat cooking oil and fry the pork and chicken until they turn brown for a few minutes.
•Mix the fried pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
•Add salt and/or pepper if desired
•Bring to a boil then simmer for an additional 5 minutes.
•Serve hot with adobo gravy and plain rice.
***You can add crushed ginger with the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.
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