I got nothin to be ashamed of, yes I come from a Filipino background, born in Hawaii, but my culinary style is vast, I hit on all cultures as much as I can, but when it comes to my roots, what I used to see at parties, and at home, Filipino foods strikes a major chord. Well Filipino cooking is heavily influenced by other countries such as China, we do a lot of wok style cooking, we do have influences from Spaniards, Japanese, Vietnamese, Thai, American and God knows it's still fusing.
KARE KARE (Kah-reh kah-reh)
2 lbs. of beef sirloin
1 lb. of beef tripe
(Cut the beef sirloin and tripe into 1 inch strips)
2 1/2 cups of peanut butter
1/4 cup of white rice
1/3 cup of cooked anchovies (bagoong alamang)
2 round onions diced
3 cloves garlic minced
4-5 tbsp. azuete oil (achote/annatto)
3 large eggplants, sliced an inch thick
1 Bok Choy cut into half
1 bunch green beans cut into 1-2 inch lengths
1 banana bud or flower (Puso ng Saging) cut into 1 inch slices, and blanched in boiling hot water to soften, remove and cool
1/3 to 1/2 cup or so of vegetable oil
64 lf oz. of fliltered water or 8 cups
Salt and pepper to taste
Easy to do.
1. In a large enough pot, bring the water to a boil, add in the sirloin and tripe, and simmer for 1 hour, remove the meat on to a plate and save the water, key thing keep the water as the broth it has the flavors in there.
2. In a large enough wok, bring the vegetable oil, and annatto oil (azuete oil) to high heat, add in the onions and garlic saute until onions are clear, then add in the broth, rice, sirloin, tripe, and the peanut butter, bring to a boil once again, then immediately lower to a simmer. Simmer 15 or 20 minutes, add salt and pepper to taste.
3. Add the remaining veggies, and cook for about 5 minutes so the veggies aren't overcooked. Serve with white steaming rice, with the bagoong (cooked anchovies) on the side. Another alternative is to use a fish sauce such as a Patis, or a Nam Pla, Patis is a Filipino version, while Nam Pla is a Thai version, anyone will suffice.
Filipino cuisine is gaining popularity here in Hawaii where folks from California to New York and in between are being turned on to it, foodies are becoming very adventurous, Filipino cuisine is very underrated against their other Asian counterparts such as Korean, Thai, Malaysian etc. The foods from the Philippines is very exotic, and the chefs use almost every cooking method student chefs are being taught to utilize, frying, deep frying, saute, boil, poach, bake, roast, grill, braise, stew.
www.marketmanila.com
Puso ng Saging is a banana bud, as you can see from the picture provided by marketmanila.com it grows right where the fruits or bananas sprout. Puso ng Saging is an ingredient that most chefs put into their Kare Kare, although you don't need to put that in if you don't want to, no one is holding a gun to your head right?
KARE KARE (Kah-reh kah-reh)
2 lbs. of beef sirloin
1 lb. of beef tripe
(Cut the beef sirloin and tripe into 1 inch strips)
2 1/2 cups of peanut butter
1/4 cup of white rice
1/3 cup of cooked anchovies (bagoong alamang)
2 round onions diced
3 cloves garlic minced
4-5 tbsp. azuete oil (achote/annatto)
3 large eggplants, sliced an inch thick
1 Bok Choy cut into half
1 bunch green beans cut into 1-2 inch lengths
1 banana bud or flower (Puso ng Saging) cut into 1 inch slices, and blanched in boiling hot water to soften, remove and cool
1/3 to 1/2 cup or so of vegetable oil
64 lf oz. of fliltered water or 8 cups
Salt and pepper to taste
Easy to do.
1. In a large enough pot, bring the water to a boil, add in the sirloin and tripe, and simmer for 1 hour, remove the meat on to a plate and save the water, key thing keep the water as the broth it has the flavors in there.
2. In a large enough wok, bring the vegetable oil, and annatto oil (azuete oil) to high heat, add in the onions and garlic saute until onions are clear, then add in the broth, rice, sirloin, tripe, and the peanut butter, bring to a boil once again, then immediately lower to a simmer. Simmer 15 or 20 minutes, add salt and pepper to taste.
3. Add the remaining veggies, and cook for about 5 minutes so the veggies aren't overcooked. Serve with white steaming rice, with the bagoong (cooked anchovies) on the side. Another alternative is to use a fish sauce such as a Patis, or a Nam Pla, Patis is a Filipino version, while Nam Pla is a Thai version, anyone will suffice.
Filipino cuisine is gaining popularity here in Hawaii where folks from California to New York and in between are being turned on to it, foodies are becoming very adventurous, Filipino cuisine is very underrated against their other Asian counterparts such as Korean, Thai, Malaysian etc. The foods from the Philippines is very exotic, and the chefs use almost every cooking method student chefs are being taught to utilize, frying, deep frying, saute, boil, poach, bake, roast, grill, braise, stew.
www.marketmanila.com
Puso ng Saging is a banana bud, as you can see from the picture provided by marketmanila.com it grows right where the fruits or bananas sprout. Puso ng Saging is an ingredient that most chefs put into their Kare Kare, although you don't need to put that in if you don't want to, no one is holding a gun to your head right?
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