Tag: Filipino Foodie

Easy Kare-Kare Recipe

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a famous and beloved dish in Filipino cuisine, often served during special occasions and gatherings. The main ingredients in Kare-Kare are oxtail and/or tripe, but other variations may use pork hock, beef, or even seafood as the protein component. The meat is simmered until tender and then combined with a mixture of ground peanuts or peanut butter, garlic, onions, and annatto for color. The sauce is further enhanced with shrimp paste (bagoong) or fish sauce for a delightful umami flavor. Kare-Kare is typically served with blanched vegetables such as string beans, eggplant, banana blossoms, and bok choy. This dish showcases the unique blend of flavors in Filipino cooking and is best enjoyed with steamed rice for a complete and satisfying meal.

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Here is a simple Kare-kare recipe:

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Easy Kare-Kare Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Ingredients

  • Option 1:

  • 1 kilo of beef (round or sirloin cut) cut into cubes

  • Option 2:

  • 1 kilo of beef tripe or oxtail (cut 2 inches long)

  • Option 3:

  • 1 kilo of 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

Directions

  • In a stock pot, boil beef, tripe, and oxtails in water for an hour or until cooked. Strain and keep the stock.
  • In a big pan or wok, heat oil and atsuete oil.
  • Sauté garlic, and 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.
  • Add the eggplant, string beans, pechay, and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
  • Serve with bagoong on the side and hot plain rice.

Nutrition Facts

4 servings per container

Serving Size100

  • Amount Per ServingCalories300
  • % Daily Value *
  • Total Fat 20g 26%
    • Saturated Fat 6g 30%
  • Cholesterol 40mg 14%
  • Sodium 400mg 18%
  • Total Carbohydrate 10g 4%
    • Dietary Fiber 2g 8%
    • Total Sugars 2g
  • Protein 20g 40%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Best-seller Diabetic Cookbooks

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    By Main Ingredient: Beef | Vegetables

    By Cooking Method: Simmering | Stewing

    By Dish Type: Soups & Stews

    Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

    By Diet or Lifestyle: High-Protein

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    Easy Ensaladang Lato (Seaweed Salad) Recipe

    Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads.

    Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads. To prepare ensaladang lato, the seaweed is typically blanched briefly in boiling water to soften it slightly. It is then mixed with chopped tomatoes, onions, and sometimes salted egg or shrimp paste for added flavor. The salad is often dressed with vinegar and calamansi (a local citrus fruit) juice to enhance its tangy taste. Ensaladang Lato is a refreshing and popular side dish in Filipino cuisine, commonly enjoyed with grilled or fried seafood or meat dishes, and it offers a unique texture and flavor that captures the essence of the sea.

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    Here’s a simple recipe for Ensaladang Lato:

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    Easy Ensaladang Lato (Seaweed Salad) Recipe

    Recipe by Yummy FoodCourse: Salads, AppetizersCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    1

    minute
    Calories

    50

    kcal
    Total time

    11

    minutes

    Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads.

    Ingredients

    • 1 cup fresh lato (sea grapes/green caviar)

    • 1 small tomato, diced

    • 1 small red onion, thinly sliced

    • 1 salted egg, chopped (optional)

    • 2 tablespoons shrimp paste (bagoong), for dressing

    • 2 tablespoons vinegar (preferably cane or coconut vinegar)

    • 1 tablespoon calamansi juice (or lemon juice) for extra tang (optional)

    • Freshly ground black pepper, to taste

    Directions

    • Wash the fresh lato thoroughly in cold water to remove any sand or debris. Drain well.
    • In a pot, bring water to a boil. Blanch the lato by quickly dipping it into the boiling water for about 5-10 seconds. Immediately remove and place the blanched lato in a bowl of ice water to stop the cooking process. This will help maintain its crunchy texture.
    • Drain the lato from the ice water and transfer it to a mixing bowl.
    • Add the diced tomato, thinly sliced red onion, and chopped salted egg (if using) to the bowl with lato.
    • In a separate small bowl, combine the shrimp paste, vinegar, and calamansi juice (if using). Mix well to create the dressing.
    • Pour the dressing over the lato and vegetables in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing.
    • Season with freshly ground black pepper to taste.
    • Transfer the Ensaladang Lato to a serving dish.

    Notes

    • Serve this refreshing Filipino seaweed salad as a side dish or appetizer alongside your favorite grilled or fried seafood or meat dishes. Enjoy the unique texture and tangy flavor of Ensaladang Lato!
    • The nutrition information provided below is an estimate and may vary based on the specific brands and amounts of ingredients used.

    Nutrition Facts

    4 servings per container

    • Amount Per ServingCalories50
    • % Daily Value *
    • Total Fat 2g 3%
      • Sodium 300mg 14%
      • Total Carbohydrate 7g 3%
        • Dietary Fiber 3g 11%
        • Total Sugars 2g
      • Protein 2g 4%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

        Best-seller Diabetic Cookbooks

        Let me know what you think and enter your comments below!

        Related Recipes:

        By Cuisine: Filipino

        By Meal Type: Appetizers | Sides

        By Main Ingredient: Vegetables

        By Cooking Method: No-Cook / Raw Prep

        By Dish Type: Salads

        Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

        By Diet or Lifestyle: Dairy-Free | Gluten-Free | Low-Calorie | Vegan

        IMAGE SOURCE: Obsidian Soul, CC BY-SA 4.0, via Wikimedia Commons

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