Crispy Kare-Kare Recipe
This is a fresh take on the classic Filipino dish Kare-Kare ( oxtail in peanut-coconut cream- atchuete stew) and the crispy pata ( crispy front leg crackling)
My mother-in-law and I got the idea when we dined at C2 Classic Cuisine Restaurant in Rustan's Shangrila Mall in Mandaluyong, Philippines.
It so happened that Crispy Pata and Kare-Kare are the favorite dishes of my father-in-law. So to have a dish that combined both was a sure winner.
Ingredients for Crispy Pata
1 front leg
salt and pepper to taste
5 cups of water
Method:
1.Boil the front leg in 5 cups of water with salt and pepper til tender.
2. Cool, let dry and set aside.
3. You can deep fry the leg or turbo it. I usually turbo mine for an hour. Spray some water on the skin from time to time to make it crispy.
4. Pata is done when brown and crispy. Set aside.
Ingredients for Kare-Kare Sauce
1 cup coconut cream
2 tablespoon toasted rice grain
half cup ground peanut or peanut butter
a tablespoon of achieve in 2 tablespoon hot water
eggplant, pechay leaves, banana heart,
shrimp paste or bagoong
Method:
1. Put coconut cream, toasted rice, peanut butter in the blender and puree til smooth.
2. Put atchuete seeds in 2 tablespoon hot water to make the red color come out. Set aside
3. In a separate pan, blanch the pechay leaves, banana heart and egg plant till cooked. Do not overcook.
4. Put the coconut cream-rice-peanut butter mixture in a pan and let boil.
5. Add the red water from the atchuete seeds and drain on the pan with the coconut cream mixture.
6. Put fish sauce to taste. Dish should be a little sweet from the coconut cream and a little salty from the fish sauce and its color should be reddish orange. Simmer for 5 minutes till all the flavors blended well.
7. In a big white plate, assemble a bowl of the sauce, the crispy para and arrange the vegetables in the plate. Do not forget to put a small bowl of "bagoong" or shrimp paste on the side.
8. Enjoy with freshly-cooked white rice and some green mangoes on the side.
2. Put atchuete seeds in 2 tablespoon hot water to make the red color come out. Set aside
3. In a separate pan, blanch the pechay leaves, banana heart and egg plant till cooked. Do not overcook.
4. Put the coconut cream-rice-peanut butter mixture in a pan and let boil.
5. Add the red water from the atchuete seeds and drain on the pan with the coconut cream mixture.
6. Put fish sauce to taste. Dish should be a little sweet from the coconut cream and a little salty from the fish sauce and its color should be reddish orange. Simmer for 5 minutes till all the flavors blended well.
7. In a big white plate, assemble a bowl of the sauce, the crispy para and arrange the vegetables in the plate. Do not forget to put a small bowl of "bagoong" or shrimp paste on the side.
8. Enjoy with freshly-cooked white rice and some green mangoes on the side.
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