Kare Kare

Kare-kare or Kari-kari Recipe

Kare-kare or kari-kari is a popular Filipino dish especially in the Tagalog region. The Filipino version of the beef stew flavoured and thickened in a peanut - based sauce, with a variety of vegetables. The most common cuts of beef used are tail, shank or face. A combination of the three may be used and most cooks preferred to add tripe. If these are not available you can use round or sirloin cut.

The meat is first tenderized, then sauteed in garlic, bagoong, annatto seeds, and vegetables. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of the kari-kari.

Most common vegetables used are string beans or snake beans, pechay or baby bachoy, eggplant and banana buds from the banana heart, (optional ).

Kare-kare is always serve with white boil rice and bagoong alamang on the side.Bagoong Alamang is a paste of salted and fermented shrimp fingerlings, it is like a shrimp paste. Bagoong has a strong taste for some people but for me kare - kare is not kare kare if not serve with bagoong.

If green mangoes are available, it will be nice to serve it as a salad.

Pork Dinuguan Recipe

Pork Dinuguan Recipe

This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig.
Yield: 4 Servings

1 lb Pork diced 1 ts Salt
2 tb Oil 1/4 ts MSG (optional)
2 Cloves garlic minced 1 1/2 c Broth
1 Onion diced 1 c Frozen pigs blood
1/4 lb Pork liver diced 2 ts Sugar
1/2 c Vinegar 3 Hot banana peppers
2 tb Patis (fish sauce) 1/4 ts Oregano (optional)


1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan heat oil and saute garlic and onions for a few minutes. Add pork liver patis salt and MSG. Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot. Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Pork Adobo Recipe

Pork Adobo Recipe



Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sacue slightly thickened.
Yield: 3 Servings

1 lb Pork Loin - cut into chunks
1 Head Garlic
1/4 c Soy Sauce
1 ts Black Pepper(freshly ground)
1/2 c White Vinegar
1 tb Vegetable Oil

Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours.
*(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes).
Transfer pieces of garlic to a seperate pan and fry in hot oil until brown.
Add the pork pieces to the garlic and the fry until brown then Drain.
Add the broth to the fried pork and garlic and simmer for 10 minutes.
* Note (I usually brown the pork BEFORE I add it to the soy sauce mixture in order to render more of the fat out.

KALDERETA

INGREDIENTS: 1kg goat meat
7 tbsp crushed garlic
12 tbsp sliced onions
7 tbsp sliced atsal
1/4kg potato (upat ra ka slice kada patatas)
1/4kg carrots (pareha kadaku-a ang sliice sa patatas)
75 mL condensed milk
250 mL tomato sauce
150 mL banana ketchup
5 tbsp bread crumbs
1/4kg pineapple sliced into cubes
1/2kg margarine
Asin og Vetsin

ESTIMATED COOKING TIME:60 MINUTES

COOKING PROCEDURE:
1. Gutara ang imo goat meat then hugasi. Lat-i dayon for 30 minutes or until desired tender, ayaw lang palabi-e para dili mahimong corned goat. Kamulo ka'ng lata, i-prepare imo uban ingredients.
2. Pagtak-ang og kalaha sa stove. Medium ra ang siga.
3. Ilunod ang margarine.
4. Gisaha ang patatas og carrots. Ukay-ukaya, wait for 3 minutes dayon hauna ang carrots og patatas, ibilin lang ang margarine sa kalaha.
5. Gisaha ang lamas. Una ang ahos, then ang sibuyas bombay, last ang atsal.
6. Ilunod ang goat meat. Apile og 3 glasses na sabaw gikan sa paglata sa meat. If wala kaabot og 3 glasses ang sabaw, dugangi lang og tubig.
7. Ilunod ang tomato sauce, pineapple, patatas og carrots.
8. Timplahi og asin og vetsin.
9. Taklubi for 10 minutes.
10. After 10 minutes, isagol ang condensed milk then ukaya.
11. Isunod og sagol ang ketchup then ang bread crumbs then i-mix.
12. Palunga dayon ang stove then hauna imo giluto.
YOU'RE READY TO EAT NA....

KINILAW (with GATA VERSION)

INGREDIENTS: 1/2 kg fresh fish meat
100 mL espiso na tono/gata sa lubi(suka ang gigamit pagkumot)
350 mL sukang bahal
5 tbsp sliced onions
5 tbsp sliced ginger
1 medium sized tabon-tabon
1 large biasong
sliced siling bisaya(depende sa imo ang kadaghan)
asin og vetsin

ESTIMATED PREPARATION TIME: 20 MINUTES

PREPARATION PROCEDURE:
1. I-slice ang fish meat(pwede cubes, 2cm or in rectangular prisms, 0.5cmX2cmX) then ibutang sa ref
2. Pagkuha og bowl then ibutang imo onions og ginger. Butangi og gamay'ng suka then pisata ang lamas gamit ang kutsara.
3. Tunga-a ang tabon-tabon then kudkura og ibutang sa platito. Dugangi og gamay'ng suka then pug-i. Isagol ang juice sa imong lamas.
4. Tunga-a ang biasong then pug-i. Ibutang pod sa lamas ang juice.
5. Dugangi dayon og 100 mL na suka imo lamas.
6. Timplahi og asin, vetsin og sili.
7. Tilawi. Kinahanglan paratparat siya gamay kay motab-ang man na pagdugang sa isda. 8. Idugang dayon ang tono/gata. I-mix.(Set aside sa dayon)
9. Kuhaa ang imo fish meat. Butangi sa remaining nga suka then kumuti.(ayaw pod palabi-e'g kumot nga mabungkag na na imo isda, igo ra makatulo ang dugo)
10. After makumotan ang fish meat, isagol didto sa imo kinilaw sauce.
11. I-mix...
YOU'RE READY TO EAT NA....

Crab ADOBE

INGRDIENTS: 1kg crab/alimango
2 tbsp crushed garlic
2 tbsp sliced unions
100mL sukang tuba
40mL edible oil
Asin og vetsin

ESTIMATED COOKING TIME: 30 MINUTES

COOKING PROCEDURE
1. Pagtak-ang og kalaha sa stove. Medium lang ang siga.
2. Ilunod ang 40 mL na edible oil.
3. Gisaha ang lamas -ahos og sibuyas bombay.
4. Ilunod ang alimango(hinugasan na daan).
5. Ukay-ukaya kadyot then ilunod ang suka.
6. Timplahi og ubay-ubay'ng asin og vetsin. Tilawi ang sabaw, kinahanglan parat-parat siya gamay.
7. Taklubi. Lili-lili-a panalagsa dala ukay.
8. Ipamala gyud ang sabaw, oil na lang ang mabilin.
9. Pataud-tauri gamay, padayon og ukay (mga 3 minutes)
10. Palunga ang stove og hauna imo giluto.
YOU'RE READY TO EAT NA.
Posted by ige at 7:47 AM
Labels: food recipe, lutong bisaya,

EGGPLANT SALAD

INGREDIENTS: 1/2kg talong
1 kinagod na lubi(if gamay imo lubi, duha-a)
150 mL suka na dili kaayo tantong aslom
5 tbsp sliced onions
5 tbsp crushed ginger
3 tbsp atsal
1 pc tomato (optional)
asin og vetsin

ESTIMATED COOKING TIME: 20 MINUTES

PROCEDURE:
1. Lat-i ang talong. Human og lata, bungkaga gamit ang 2 ka tinidor, ayaw lang pinuha. Tangtanga ang mga daot.Then, ipatulo gamit ang colander.
2. Kumuti ang kinagod na lubi sa suka. Ila-in ang tono.
3. Itak-ang ang kalaha sa stove. Hinayi lang ang siga.
4. Ilunod ang talong. Butangi og 50 mL na tubig.
5. Pagbukal, Ilunod ang tono sabay palong sa stove.
6. Ilunod ang tanang lamas then asini og vetsini.
8. Ukay-ukaya then hauna.
YOU'RE READY TO EAT NA....