How To Cook The Best Kare Kare

[chapschaps]

Use apog to clean the tripe.. then rinse very well

[luciano]

for me the best kare-kare is bituka ng baka (with fats inside), tuwalya, oxtail and pisngi. kumpletos recados!!!

[bene_factor]

my KK tips:

 

use good bagoong.yung galing sa palengke dapat gisahin na my kamatis. kami sa bahay yung barrio fiesta ginagamit namin, masarap yung may kaunting anghang.

 

steam vegetables separately, new batch per serving. para laging malutong ang pechay at sitaw, just steam small portions tapos kanya-kanyang kuha na lang. yung karne at sauce lang naman ang kailangan mag-stew e. kahit maubos na ang karne, kung marami pa ding sauce kahit yung gulay lang puedeng-puede na.

 

sad to say pero parang totoo yung tungkol sa pawis/libag, etc. may ibang tao talaga na mas masarap magluto kahit same recipe.

 

last: take colchicine before every serving, hehe.

[RockmanZero]

bsta wag lang peanut butter yung gagamitin na mani.... yung iba kasi shinoshortcut eh....

 

mas masarap pa din yung original na dudurugin yung mani...

[gadalej]

to clean the twalya, di pwede yung isang linis lang. i've been doing this every year sa pabasa sa amin.

 

you have to clean the twalya in salt first then kaskasin mo yung loob using the sharp side of the knife kasi thats where most of the smell resides. the abrasion of the knife and the salt will remove the top layer of the meat that smells. do this at least 3 times.

 

then boil it for five minutes. but add vinegar to the boiling liquid, or use bicarbonate of soda. do this three times. then wash it again in running water to take away the acid or the soda.

 

then you can now use the meat. simmer til tender.

 

use 2 to 1 ratio of peanuts and uncooked rice. dry roast seperately then ground together. add some peanut butter kung bitin ka.

 

and tama yung previous posts, use pisngi ng baka and ox tail. mas malasa ang sauce because of the ox tail. nagpapalagkit naman yung pisngi.

 

and no matter how good your kare-kare, if you use bad bagoong, talo! sayang yung niluto mo. for the bagoong, try getting hold of pork fat na nakadikit sa kidney ng baboy, or fatback, yung ginagamit to make lard. render the oil, then use that oil to saute your aromatics. use lots of garlic onions and tomatoes. saute well. then add the bagoong. when buying bagoong in the market, don't use the red colored bagoong. use either the pink or the brown one. and buy it from a reputable seller. mash the bagoong well when you saute it. add a little sugar to balance the flavor. then add very good vinegar. either sukang paombong or sukang iloko. and don't mix the bagoong once the vinegar is added. lower the heat, and let the vinegar burn off.

 

usually, sa mga blacksheep nng family namin pinaluluto ang karekare during pabasa. siguro penitensya sa hirap.

[storm]

to clean the twalya, di pwede yung isang linis lang. i've been doing this every year sa pabasa sa amin.

 

you have to clean the twalya in salt first then kaskasin mo yung loob using the sharp side of the knife kasi thats where most of the smell resides. the abrasion of the knife and the salt will remove the top layer of the meat that smells. do this at least 3 times.

 

then boil it for five minutes. but add vinegar to the boiling liquid, or use bicarbonate of soda. do this three times. then wash it again in running water to take away the acid or the soda.

 

then you can now use the meat. simmer til tender.

 

use 2 to 1 ratio of peanuts and uncooked rice. dry roast seperately then ground together. add some peanut butter kung bitin ka.

 

and tama yung previous posts, use pisngi ng baka and ox tail. mas malasa ang sauce because of the ox tail. nagpapalagkit naman yung pisngi.

 

and no matter how good your kare-kare, if you use bad bagoong, talo! sayang yung niluto mo. for the bagoong, try getting hold of pork fat na nakadikit sa kidney ng baboy, or fatback, yung ginagamit to make lard. render the oil, then use that oil to saute your aromatics. use lots of garlic onions and tomatoes. saute well. then add the bagoong. when buying bagoong in the market, don't use the red colored bagoong. use either the pink or the brown one. and buy it from a reputable seller. mash the bagoong well when you saute it. add a little sugar to balance the flavor. then add very good vinegar. either sukang paombong or sukang iloko. and don't mix the bagoong once the vinegar is added. lower the heat, and let the vinegar burn off.

 

usually, sa mga blacksheep nng family namin pinaluluto ang karekare during pabasa. siguro penitensya sa hirap.

 

Ayus pre. :thumbsupsmiley: Dagdagan mo na rin ng nguso tsaka bituka. Nakatikim din ako ng may halong gata at sili. Masarap din.

 

Sa bagoong naman, the best yung gawang malabon.

 

Mayroon nabibili rin dun na pang KK talaga. Hindi ginisa pero grabeng sarap sa KK. :thumbsupsmiley:

[joss]

ang nag papasarap daw ng kare kare ay ung libag at pawis na tumulo dun..

at konting laway

tama ka jan ..pero dapat ang mga sangkap na ito ay ilagay mo na bago lutuin ..pero pag luto na ang kare kare at saka mo pa lang ilalagay ang mga ito .... yuckkkk hahahaha

[ChiliMac]

Use fresh and natural ingredients. Totoo yung paggamit ng buntot ng baka sasarap talaga kare-kare niyo! Use freshly ground peanuts and freshly ground rice.

[Guest pinaghatihottie]

a definite must have for the bagoong will be the Barrio Fiesta's... and preferrably beef for the kare-kare's meat.

[elijahpaul]

thanks for the tips! fave ko ang kare-kare.

[robheart]

for those who doesn't eat twalya, try seafood kare-kare or chicken kare-kare, wow the best same procedure with the classic way to cook the orig with twalya and goto ( laman loob ).

[Oluguren]

"beef tripe" = twalya = goto (the correct pinoy word for beef tripe)

 

whichever you use to refer to it, kare-kare is not kare-kare without it!

[luvsex]

I cook my kare-kare from scratch, using freshly ground peanuts and ground rice. No peanut butter or ready-made mixes, shortcut yun. Cooking authentic kare-kare (ala style ng mga lola natin) takes more effort (looking for the right ingredients) pero sulit na sulit, makakalimutan ng mga kumain nun and pangalan nila!

[mong23]

mas gusto ko ung beef cutlets ang laman kesa twalya, tas madami pechay at sitaw. masarap din kung nutty ung amoy at garlicky.

[gonefishing]

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

 

 

Buy unsweetened peanut butter intended for kare-kare in the big markets. Just ask around