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Kare Kare With Bagoong

Kare Kare With Bagoong

2 1/2 lbs. pork hocks 
1 1/2 tsp. salt 
2 tbsp. cooking oil 
2 cloves garlic, minced 
1 medium onion, sliced 
1/2 cup achuete water
3 tbsp. peanut butter 
2 tbsp. toasted powdered rice or mochiko 
1/2 lb. green beans 
1 medium egplant

Place hocks or oxtail in large pot, add enough water to cover. Bring to boil, lower heat and simmer until tender. If using achuete water, soak 1 tbsp achuete seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. Or heat 2 tbsp. oil, saute achuete seeds until oil turns red, discard seeds. Use oil for sauteing rest of ingredients. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. Add salt and achuete water. Simmer for 15 minutes. Stir in peanut butter and toasted rice powder, bring back to simmer and cook, stirring for 5 minutes. Add green beans and eggplant. Cook until vegetable are tender, stirring constantly. Correct the seasonings. 

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