Sunday, March 11, 2012

Kare-Kareng Pata
Kare-Kareng Pata

(Kare-Kare is the Filipino equivalent of Satay Sauce)


1 calf's pata (pork hocks), well-cleaned
3 bundles of sitaw (long beans) about 10 pieces each bundle, cut into 2 inches long\
1 banana heart (puso ng saging), sliced finely crosswise
5 tablespoons oil
3 cloves garlic, crushed
2 tbsps. seed of Achuete
4 regular-sized eggplants cut into 1" lengths
3 small radishes, peeled and sliced
1/3 cup toasted rice, powdered
1/2 cup toasted peanuts, ground (or peanut butter)


Clean the calf's leg. Cut into desired pieces. Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender. Set aside.

Sauté the garlic, onion and tender calf's leg. Pour the mixture in the saucepan adding salt to taste and water in which leg was cooked. Boil.

Add the sliced banana heart is almost tender, add the sitaw the eggplants and radish. Wash the seeds of Achuete and soak in one half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking. Serve with bagoong (alamang) sautéed with pork.

Note: Remove fat from cooked calf's leg by cooling mixture and lifting off layer of fat that forms on surface before adding to sautéed mixture.


No comments:

Post a Comment