Kare-kare

Kare-kare

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.

Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste


METHOD
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
5. You can have the option to serve with bagoong on the side and hot plain rice.

Oriental Beef

Oriental Beef

One of the great things about seeing cool recipes people come up with is trying to figure out if you can come up with something as good.

INGREDIENTS:
1 pound ground beef
1 medium onion, sliced
1 clove garlic, crushed
1 package Hamburger Helper mix for beef noodle
3 1/3 cups hot water
2 tablespoons soy sauce
1 tablespoon molasses
8 ounces sliced water chestnuts -- drained
1 package frozen chinese pea pods -- thawed and drained
1 can mandarin orange segments -- drained

PREPARATION:

Cook pasta according to package directions. Drain in colander. Set aside.
Cook beef, onions, soy sauce and ginger in wok over medium-high heat in large wok until meat is brown, stirring to separate meat. Push mixture up side of wok. Add celery and mushrooms; stir-fry 2 minutes. Push mixture up side of wok. Add snow peas and tomato sauce; cook 4 to 5 minutes, stirring occasionally.
Add pasta, tomatoes and 3/4 cup cheese. Stir gently to combine all ingredients. Cook 1 minute. Add bell pepper; sprinkle remaining 1/4 cup cheese over top. Reduce heat to low; cook until heated through.