superseeker Posted April 13, 2011 Share Posted April 13, 2011 Speaking of kare-kare... paano tanggalin ang amoy ng twalya? Eto kasi ginawa ko, according to a recipe: Nilinisan ko (w/ a toothbtush) yung twalya, pinakuluan for 5 minutes, tapos palit ng tubig, tapos pinalambot ko na. Pero may konting amoy pa rin e, parang yung mga twalya na ginagamit sa goto. Pero yung mga kare-kare at callos sa restaurants, wala ng trace ng amoy. Try mo kikisin ng tawas. Nung may lugawan pa ang mga lola ko kahit bituka ng baboy tangal ang amoy pag kiniskis ng tawas. Quote Link to comment
superseeker Posted April 13, 2011 Share Posted April 13, 2011 Only Bagoong determines if Kare2x is delicious or not Try mo patis ok din with Kare Kare. Kelangan kasi maalat talaga ung sawsawan. Quote Link to comment
Angas ng Tondo Posted June 13, 2014 Share Posted June 13, 2014 use the real peanuts or mani and not the artificial palaman na peanut butter Quote Link to comment
c1aw Posted June 20, 2014 Share Posted June 20, 2014 Para sa twalya, after washing and removing loose matters, pinapakulan ko in 5-10 minutes. Then papalamigin para mascrape-off ko yung membrane ng twalya w/ a knife and off for a final wash bago pakuluan ulit para palambutin. Use lots of ground roasted peanuts. I prefer ung maliit na peanuts. Mas flavorful compared sa imported (china/taiwan?!?). Quote Link to comment
sOin2you Posted June 22, 2014 Share Posted June 22, 2014 If you're using Beef, yung pinagkuluan nyo, dun na rin iluto yung veggies pati yungix ng peanut and bigas. Hanguin nyo muna yung beef if masyadong malambot para di madurog. That way hindi masayang and concentrated yung taste. Quote Link to comment
Cathy Kitty Posted June 27, 2014 Share Posted June 27, 2014 basta dapat masarap din ang timplada ng bagoong. at hindi tinipid sa mani Quote Link to comment
Hassan Jamaal Posted August 6, 2014 Share Posted August 6, 2014 Masarap din yung may peanut butter pero wag yung masyadong matamis. Sa peanut butter kasi, lumabas na kung pinaka PEANUT OIL niya kaya nakakpag pasarap talaga. Especially good if you harvest the peanut oil from the top of the jar. Buntot pa rin the best. Annato is underrated, sabi ng marami kulay lang daw pero di nila napapansin may sarili ring nutty flavor ang annato oil/water. And please wag naman yung alamang na ginawang kendi o mala tocino sa tamis. Masarap kung nalasahan ng baboy yung bagoong, yung kumatas na yung mantika ng baboy na pinansahog. Quote Link to comment
iggy112 Posted August 13, 2014 Share Posted August 13, 2014 Try Cafe Juanita. Really excellent kare kare. My view: Ox tail over tripeGood kare kare is good even without the bagoong (but better with it) Quote Link to comment
Orgasm Donor Posted August 14, 2014 Share Posted August 14, 2014 don't use peanut butter.... it's sweet. don't use instant mix... it's not real don't grind peanut... still large bits will come +1 Quote Link to comment
peppermintschnapps Posted July 26, 2015 Share Posted July 26, 2015 (edited) Use beef brisket (camto), beef shin (bulalo) and ox tripe all togetherand simmer for 3 hrs minimun.Texture and flavor wise mas masarap sya. Pure peanut or peanut butter Will do, a bit of glutinous rice flour on water as slurry for the sauce, Re-saute your bottle brand bagoong over garlic, onion and tomato plus sugar to taste. Then refried the veggies over garlic (sitaw, talong, pechay) For more added flavor and kick. Kakagutom tuloy! Edited July 26, 2015 by peppermintschnapps Quote Link to comment
femcasanova Posted September 26, 2015 Share Posted September 26, 2015 I used pata instead of twalyaUng mani n gnamit ko garlic flavor... pulse it with the rinsed rice... un na pampalapot... plus may peanut butter pa.. Then my bagoong is a bit spicy. Lastly .. quick steam lng gulay.. then cold bath.. Overflow ang flavor! Quote Link to comment
Cap™ Posted October 26, 2015 Share Posted October 26, 2015 pulse it with the rinsed rice... un na pampalapot I really like my kare-kare's sauce to be thick and sabi nga nila eto talaga yung nagpapalapot. And minsan the secret to it is using a softer meat. Was wondering if someone tried using chicken as their main meat. Maybe fish too. Kasi feeling ko di sila advisable given na madudurog nalang sila basta-basta. Quote Link to comment
ChiliMac Posted November 23, 2015 Share Posted November 23, 2015 We used pork pata for the regular Kare-Kare, 1 small bottle of peanut butter, atsuete, ground rice and the vegetables puso ng saging, sitaw, talong and pechay boiled separately. Pag may time bagoong na paulit ulit na ginisa sa taba ng baboy. On special occasions, twalya talaga and bituka na masebo loob gamit namin. I have friends who's grandmother would cook a mean Kare-Kare using beef meat every fiesta. Quote Link to comment
Darth Bane Posted December 10, 2015 Share Posted December 10, 2015 haluan ng singkamas Quote Link to comment
fattyacid Posted December 10, 2015 Share Posted December 10, 2015 Yung ground rice ang nagpapalapot. See earlier post. Quote Link to comment
Darth Bane Posted December 19, 2015 Share Posted December 19, 2015 damihan ng peanut butter Quote Link to comment
Robo Cop Posted January 20, 2016 Share Posted January 20, 2016 use natural peanuts and not a peanut butter Quote Link to comment
Radiomir Posted January 21, 2016 Share Posted January 21, 2016 Buntot ng Baka, pata and tuwalya for a thicker broth. Toasted peanut and toasted rice then grind it. Annato seed forColor. Boil and simmer the protein for at least 3 hours. Quote Link to comment
scootmax Posted January 28, 2016 Share Posted January 28, 2016 use real peanut and toasted rice for the sauce. Quote Link to comment
Captain Guile Posted November 28, 2016 Share Posted November 28, 2016 huwag tipirin sa mani Quote Link to comment
Guest Posted September 24, 2017 Share Posted September 24, 2017 yung bagong ang nagdadala diyan Quote Link to comment
Papa Popoy Posted September 25, 2017 Share Posted September 25, 2017 Use peanut instead of peanut butter and dapat masarap bagoong alamang Quote Link to comment
macbolan00 Posted September 27, 2017 Share Posted September 27, 2017 There is only one part for kare-kare and that's the tail, in the same way the only part for bulalo is the shank. The chin might work a bit but the quality isn't as good. As to goto, libro, twalya, etc., our mother likes to say, "kung magpapalagay kayo ng laman-loob, kayo na lang ang magluto." So the tail is the most important ingredient. Also, it has to be taken fresh. Only fresh meat will stew well. I don't like using frozen meat. That's why the kare-kare and bulalo in all restaurants taste yucky. They all stock on frozen meat. Third, you have to stew it well. Stew it till the skin is gelatinous and the pot gives off a sweet, delicious smell. If you don't get that smell, you're making ordinary beef nilaga. Last color it with saffron if you want but the only good thickening agent is ground toasted rice. I don't even like ground toasted peanuts. I and I refuse to eat kare2 with peanut butter. Quote Link to comment
brodybrawny Posted September 28, 2017 Share Posted September 28, 2017 use skippy crunchy peanut butter and i little bit of shrimp paste Quote Link to comment
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