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Friday, March 29, 2024

Expert home cooks recreate classic dishes

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Food bloggers/expert home cooks share their take on classic dishes best paired with a piping bowl of rice.
 

Kare-kare by Tasty Delights PH

Kare-kare by Tasty Delights PH

Ingredients: 

1 kg.         oxtail, sliced, 2-inch thick

1 kg.         pork hocks, sliced, 1-inch thick

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6 cups     water salt and black pepper 

1/4 cup     oil

2 tbsp.     annatto oil

1/4 cup     garlic, minced

2 pcs.        onions, diced

1/2 cup    shrimp paste

1 cup         ground peanut

1 cup         ground toasted rice

4 pcs.         eggplant, sliced

1 bundle     string beans, cut 2 inches long

1 pc.        banana blossom, sliced

Procedure:

1. Boil the oxtail and pork slices with salt and black pepper until tender. Set aside the broth. 

2. In a separate pot, heat oil, annatto oil, and sauté garlic, onion, shrimp paste, ground peanut, and ground rice.

3. Pour in the reserved broth and boil. Add the boiled meat and simmer for 15 minutes. Add the vegetables and cover.

4. Turn off the heat and allow the residual heat to cook the vegetables. 

5. Serve with Royal Umbrella Rice and sautéed shrimp paste on the side.
 

Pork Binagoongan sa Gata by Mommy Issa

Pork Binagoongan sa Gata by Mommy Issa

Ingredients: 

3/4 kg.     pork belly, sliced into 2-inch cubes

1 cup         coconut milk

1/2 cup     coconut cream 

3-4 tbsp.     ginisang bagoong alamang

1 pc.        medium onion, sliced

4 cloves     garlic, chopped

1 pc.         ginger, sliced

4 pcs.         green chili peppers

2 pcs.         red chili

1 tbsp.     white vinegar

2 tbsp.         sugar

2 pcs.        laurel leaves

1 tsp.         ground black pepper 

Procedure: 

1. Sauté ginger, garlic, and onions in oil. Add pork belly slices and cook until they begin to brown and render fat. 

2. Add bagoong alamang and stir well. Add sugar, vinegar, pepper, and laurel leaves. 

3. Pour in coconut milk. Simmer until pork is tender. 

4. Add in coconut cream. Simmer in low heat for a few minutes until the sauce thickens. Add red and green chilis.

5. Serve over warm Royal Umbrella Rice.

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