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.
En original oppskrift av Forkin
- Total tid
- 3 t 30 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 1 068 kcal
Allergeninformasjon: kan inneholde melk, nøtter og peanøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 1,5 kgoxtail, cut into 2-inch pieces
- 2,5 lwater
- 1 stk.yellow onion, quartered
- 4 feddgarlic, minced
- 1 kopppeanut butter, smooth
- 0,25 kopprice flour
- 2 stk.eggplant, sliced into 1-inch thick rounds
- 1 kopplong beans, cut into 2-inch pieces
- 1 stk.bok choy, separated into leaves
- 1 tssalt
- 0,5 tsblack pepper, ground
annatto oil
- 2 ssannatto seeds
- 0,25 koppvegetable oil
for serving
- 0,25 koppbagoong(valgfritt)
Utstyr
strainer · large pot · small saucepan · whisk
Fremgangsmåte
Trinn for trinn
- 1
In a large pot, combine the oxtail, water, and quartered yellow onion.
Kokkens tips: 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.
Omtrent 3 t
Kokkens tips: 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.
Omtrent 5 min
- 4
Add the annatto seeds and cook gently for 5 minutes, or until the oil turns a deep orange-red color.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 5 min
- 7
In the same large pot, heat a small amount of the annatto oil over medium heat.
Omtrent 1 min
- 8
Add the minced garlic and sauté until fragrant, about 1 minute.
Omtrent 1 min
Kokkens tips: Be careful not to burn the garlic.
- 9
Stir in the peanut butter until well combined with the garlic and oil.
Omtrent 2 min
Kokkens tips: Use a whisk to break up any lumps.
- 10
Gradually whisk in the reserved oxtail broth until the sauce is smooth and lump-free.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: The rice flour will help thicken the sauce.
- 12
Return the cooked oxtail to the pot with the peanut sauce.
Omtrent 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 3 min
- 15
Season the Kare-Kare with salt and black pepper to taste.
Omtrent 1 min
Kokkens tips: 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.
Kokkens tips: Steamed white rice is the perfect accompaniment.
Per porsjon
Næringsinnhold
- Kalorier
- 1 068,3kcal
- Protein
- 84g
- Karbohydrater
- 23,7g
- Fett
- 72,2g
- Fiber
- 7,3g
- Sukker
- 8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.