How To Cook The Best Kare Kare

[peppermintschnapps]

Use beef brisket (camto), beef shin (bulalo) and ox tripe all together

and 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

[femcasanova]

I used pata instead of twalya

Ung 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!

[Cap™]

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.

[ChiliMac]

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.

[Darth Bane]

haluan ng singkamas

[fattyacid]

Yung ground rice ang nagpapalapot. See earlier post.

[Darth Bane]

damihan ng peanut butter

[Robo Cop]

use natural peanuts and not a peanut butter

[Radiomir]

Buntot ng Baka, pata and tuwalya for a thicker broth. Toasted peanut and toasted rice then grind it. Annato seed for

Color. Boil and simmer the protein for at least 3 hours.

[scootmax]

use real peanut and toasted rice for the sauce.

[Captain Guile]

huwag tipirin sa mani

[Guest]

yung bagong ang nagdadala diyan

[Papa Popoy]

Use peanut instead of peanut butter and dapat masarap bagoong alamang

[macbolan00]

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.

[brodybrawny]

use skippy crunchy peanut butter and i little bit of shrimp paste