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"Pinoy Spicy Kusina"
Filipino and Asian Food
I am sharing you my version of this exceptionally yummy "Kare - Kare with Gata + How to cook Spicy Bagoong na Alamang recipe" We love this version, hope you'll love it too. Bon appetit. All ingredients are optional, modify as per your liking. Take everything in moderation. "Health is Wealth".
How to Cook Kare Kare with Coconut Milk |
Kare - Kare with Gata
Ingredients:
I - Parboil
Water - enough to submerge all ingredients
2 kilos - Ox Tail (discard fats)
1/3 cup - crushed ginger
2 tbsp - Chinese cooking ricewine
II - Pressure Cooking (boil 40 minutes)
* parboiled Ox Tail
3 liters - water
2 stalks - 400 grams Leeks
1 tbsp - ground black pepper
III - Annatto/ Achuete Oil:
1/2 cup - olive oil
1/4 cup - Annatto/Achuete seeds
IV - Sauteing1/4 to 1/2 cup - Annatto/ Achuete Oil
1/3 cup - garlic
10 pcs - spicy chilis ( 6 pcs for garnish)
1 heaped cup - shallots/ onions
2 tbsp - Filipino fish sauce
4 cups - water
1 pc - beef cube
1 & 1/2 cup - creamy peanut butter
2 cups coconut milk
1 pc - banana heart (soaked in water, add 2 tbsp table salt for 20 mins/ wash in running water)
160 grams - string beans
300 grams - eggplants
* boiled Ox Tail
500 grams - pechay
IV - Spicy Bagoong Alamang/ Spicy Shrimp Sauce:
1 cup - Shrimp Sauce (washed & drained)
3 pcs - spicy chilis
4 tbsp - garlic
1/4 cup - olive oil
1 to 2 tbsp - brown sugar
1/2 tsp - chicken powder
Bagoong Alamang Cooking time: approximately 8 minutes
Pressure cooker Cooking time: approximately 2 hours
Regular cooking: approximately 4+ hours
Serving: 8+ people
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