Kare-Kare
Kare-Kare is a classic Filipino stew featuring tender oxtail and vegetables simmered in a rich, savory peanut sauce. It's traditionally served with bagoong (fermented shrimp paste) on the side to balance its sweetness.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 3 h 30 min
- Porcije
- 6
- Težina
- Srednje
- Po porciji
- 1.068 kcal
Informacije o alergenima: može sadržavati mlijeko, orašasti plodovi i kikiriki. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 1,5 kgoxtail, cut into 2-inch pieces
- 2,5 lwater
- 1 komyellow onion, quartered
- 4 češanjgarlic, minced
- 1 šalicapeanut butter, smooth
- 0,25 šalicarice flour
- 2 komeggplant, sliced into 1-inch thick rounds
- 1 šalicalong beans, cut into 2-inch pieces
- 1 kombok choy, separated into leaves
- 1 žličicasalt
- 0,5 žličicablack pepper, ground
annatto oil
- 2 žlicaannatto seeds
- 0,25 šalicavegetable oil
for serving
- 0,25 šalicabagoong(neobavezno)
Oprema
strainer · large pot · small saucepan · whisk
Postupak
Korak po korak
- 1
In a large pot, combine the oxtail, water, and quartered yellow onion.
Napomena kuhara: Ensure the water fully covers the oxtail. Add more if needed.
- 2
Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the oxtail is very tender.
Oko 3 h
Napomena kuhara: Skim off any foam that rises to the surface during the first hour of simmering.
- 3
While the oxtail simmers, prepare the annatto oil. Heat the vegetable oil in a small saucepan over low heat.
Oko 5 min
- 4
Add the annatto seeds and cook gently for 5 minutes, or until the oil turns a deep orange-red color.
Oko 5 min
Napomena kuhara: Do not overheat the oil, as the seeds can burn quickly.
- 5
Strain the annatto seeds from the oil and set the colored oil aside. Discard the seeds.
Oko 2 min
- 6
Once the oxtail is tender, remove it from the pot and set aside. Strain the broth and reserve it, discarding the onion.
Oko 5 min
- 7
In the same large pot, heat a small amount of the annatto oil over medium heat.
Oko 1 min
- 8
Add the minced garlic and sauté until fragrant, about 1 minute.
Oko 1 min
Napomena kuhara: Be careful not to burn the garlic.
- 9
Stir in the peanut butter until well combined with the garlic and oil.
Oko 2 min
Napomena kuhara: Use a whisk to break up any lumps.
- 10
Gradually whisk in the reserved oxtail broth until the sauce is smooth and lump-free.
Oko 5 min
Napomena kuhara: Add the broth slowly to ensure a smooth consistency.
- 11
In a small bowl, dissolve the rice flour in a little water to create a slurry. Stir this into the peanut sauce.
Oko 2 min
Napomena kuhara: The rice flour will help thicken the sauce.
- 12
Return the cooked oxtail to the pot with the peanut sauce.
Oko 1 min
- 13
Add the sliced eggplant and long beans to the pot. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
Oko 7 min
Napomena kuhara: Avoid overcooking the vegetables to maintain their texture.
- 14
Stir in the bok choy leaves and cook for another 2-3 minutes, until just wilted.
Oko 3 min
- 15
Season the Kare-Kare with salt and black pepper to taste.
Oko 1 min
Napomena kuhara: Adjust seasoning as needed, keeping in mind the bagoong will add saltiness when served.
- 16
Serve hot, drizzled with more annatto oil if desired, and with bagoong on the side for dipping.
Napomena kuhara: Steamed white rice is the perfect accompaniment.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 1.068,3kcal
- Bjelančevine
- 84g
- Ugljikohidrati
- 23,7g
- Masti
- 72,2g
- Vlakna
- 7,3g
- Šećeri
- 8g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover Kare-Kare in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.