Kare- kare Recipe

AuthorMaeCategory


 2 tbsp rice flour
 1 tbsp canola oil
 1 onion, peeled and sliced thinly
 3 cloves garlic, peeled and minced
 3 pounds chicken, cut into serving parts
 1 tbsp fish sauce
 1 tsp annatto powder
 3 cups water
 2 large eggplant, cut into chunks
 ½ bundle long beans, ends trimmed and cut into 3-inch lengths
 1 bundle pechay, ends trimmed and leaves separated
 ½ cup peanut butter

1

In a wide pan over medium heat, add rice flour. Cook, stirring regularly, for about 3 to 5 minutes or until lightly golden. Remove from pan and set aside.
In a pot over medium heat, heat oil.

2

Add onions and garlic and cook until softened.
Add chicken and cook, stirring regularly, until lightly browned.
Add fish sauce and cook for another 1 to 2 minutes.

3

In a bowl, combine water and annatto powder. Stir until well-dispersed and add to pan.
Bring to a boil, skimming scum that may float on top. Lower heat, cover, and simmer until chicken is tender.
Add eggplant and long beans and cook until tender yet crisp.

4

Add peanut butter and stir until well blended.
In a bowl, combine rice flour and one cup of broth from the pot. Stir until very smooth and without lumps.

5

Slowly add to the pot, whisking to prevent lumps. Season with salt and pepper to taste. Continue to simmer until sauce is slightly thickened.
Add pechay and cook for another 2 to 3 minutes or until tender yet crisp.
Serve hot with sauteed shrimp paste on the side.

Ingredients

 2 tbsp rice flour
 1 tbsp canola oil
 1 onion, peeled and sliced thinly
 3 cloves garlic, peeled and minced
 3 pounds chicken, cut into serving parts
 1 tbsp fish sauce
 1 tsp annatto powder
 3 cups water
 2 large eggplant, cut into chunks
 ½ bundle long beans, ends trimmed and cut into 3-inch lengths
 1 bundle pechay, ends trimmed and leaves separated
 ½ cup peanut butter

Directions

1

In a wide pan over medium heat, add rice flour. Cook, stirring regularly, for about 3 to 5 minutes or until lightly golden. Remove from pan and set aside.
In a pot over medium heat, heat oil.

2

Add onions and garlic and cook until softened.
Add chicken and cook, stirring regularly, until lightly browned.
Add fish sauce and cook for another 1 to 2 minutes.

3

In a bowl, combine water and annatto powder. Stir until well-dispersed and add to pan.
Bring to a boil, skimming scum that may float on top. Lower heat, cover, and simmer until chicken is tender.
Add eggplant and long beans and cook until tender yet crisp.

4

Add peanut butter and stir until well blended.
In a bowl, combine rice flour and one cup of broth from the pot. Stir until very smooth and without lumps.

5

Slowly add to the pot, whisking to prevent lumps. Season with salt and pepper to taste. Continue to simmer until sauce is slightly thickened.
Add pechay and cook for another 2 to 3 minutes or until tender yet crisp.
Serve hot with sauteed shrimp paste on the side.

Kare- kare Recipe

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