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Sunday, July 25, 2010

Curry in a Hurry this is not!

@ Sin Ming Cook House / Bakery / Whateva

Coming from a Filipino heritage I’ve been fortunate enough to eat (and now learn) some of the traditional dishes my parents and grandparents had the opportunity to eat; and one of my all time favorite dishes is Kare-kare. There are several stories as to the origins of this dish. The first one is that it came from Pampanga. Another, from the regal dishes of the Moro elite who once settled in Manila before the Spanish arrival. It is a comfort food for Filipinos, and is a perennial family favorite in both local and overseas Filipino households. Possibly the name "Kare-Kare" is derived from カレー (Kare) which is Japanese for; Curry, the word might have been contributed by the Japanese in trading with the Philippines in the pre-colonial times. (taken from wikipedia).

Anyways here an adaptation of the original Kare-kare recipe that my mom passed onto me, I love my sauce nice and thick so that it sticks to the meat, you can always add more stock to get the sauce to your desired consistency.

Kare-Kare Ingredients

Ingredients – Beef Stock

  • 5-10 pieces of ox-tail
  • Pinch of Salt
  • 2 Bay leaves
  • Tablespoon of pepper

Directions

  1. Using a slow cooker fill with ox-tail
  2. Add salt, pepper and bay leaves
  3. Add water until it is about 1-1.5 inches above the ox-tail
  4. Allow to simmer for at least 4 hours
  5. Refrigerate over night
  6. Next morning remove any fat that has solidified at the surface of the container

Ingredients – Kare-kare

  1. Slow cooked ox-tail from the Beef Stock mixture
  2. 5-6 heaped tablespoons of ‘Chunky’ peanut butter
  3. 1 Brinjal cut as you like
  4. 1 handful of French beans
  5. Cabbage
  6. Bak Choy
  7. 1 clove of crushed garlic
  8. Directions
  9. In pot add a small amount of oil and brown the garlic
  10. Add all now soften ox-tail bits to the pot
  11. Add 3-4 ladle of beef stock to the pot
  12. Add peanut butter one spoonful at a time
  13. Mix throughly until you have reached your desired consistency
  14. Add brinjal and cabbage, cook for 5-10 minutes
  15. Add bak choy and french beans, cook for an addition 5-7 minutes
  16. And there you have it, this dish is best eaten with a plate of steaming hot rice and bagoong

Kare-Kare- Finsihed Bon Appétit – Sidney

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