Without fail cooking ultimate Beef Kare-Kare easy, yummy, practical.
Good Evening every body, at this time you get present recipe Beef Kare-Kare with 14 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Beef Kare-Kare.
Ingredients all Beef Kare-Kare
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Prepare : kilo beef cut into cubes.
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Prepare : Bok Choy (Chinese cabbage) cut.
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Needed : yardlong beans cut into 2 inch long.
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Prepare : eggplants sliced/cut.
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Prepare : water.
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Needed : ground peanuts or 5 tablespoons creamy peanut butter.
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Prepare : fish sauce.
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Prepare : cornstarch dissolved in 3 tablespoons warm water.
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Needed : medium sized onion diced.
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Needed : garlic minced.
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Needed : Salt and pepper.
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Prepare : Cooking oil.
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Needed : Shrimp paste/bagoong.
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Prepare : Optional: 3 tbs annatto seeds soaked in a cup of water for colour.
If all ingredients Beef Kare-Kare it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Beef Kare-Kare
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Saute garlic and onion in oil until garlic is light golden brown and onion is translucent. Set aside..
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Using the same pan earlier, cook beef for about 30-45 minutes or until tender. Push beef to the side of the pan and add sliced eggplants. Fry for about 5 minutes..
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Add cooked garlic and onion, pour in 3 cups water (if using annatto seeds, replace 1 cup of water used to doak seeds in) and dissolved cornstarch and bring to a boil. Add ground peanuts/peanut butter, fish sauce, salt and pepper to taste. Simmer for about 10-15 minutes until sauce thickens..
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Add yardlong beans and bok choy/pechay and simmer for another 5 minutes. Remove from heat. Note: Some prefer to blanch their veggies in hot water to cook separately from the meat and sauce to retain crispiness of vegetables..
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Serve over steamed rice and a little bit of bagoong/shrimp paste on the side..
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