KARE-KARE

Kare-Kare is a classic Filipino dish known for its rich and creamy peanut sauce, often served with oxtail, tripes, and vegetables. It’s a beloved comfort food, typically enjoyed with bagoong (fermented shrimp paste) on the side.

Below is a complete recipe for Kare-Kare, including all the traditional ingredients and instructions.

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INGREDIENTS

For the Meat:

• 1 kilo oxtail (you can also use tripes, pork hock, or a combination)
• 1 small pork hock (optional, for added flavor)
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon peppercorns
• Salt, to taste

For the Peanut Sauce:

• 1 cup peanut butter (smooth or chunky, depending on preference)
• 2 tablespoons rice flour (or cornstarch, for thickening)
• 2 cups beef or chicken broth (or the broth from the meat)
• 1/4 cup annatto oil (or substitute with a small amount of achiote powder mixed with oil, for color)
• 1 tablespoon fish sauce (or to taste)
• Salt and pepper to taste

For the Vegetables:

• 1 bundle of string beans (sitao), cut into 2-3 inch pieces
• 1 medium banana flower (puso ng saging), sliced (optional)
• 1 bunch of bok choy (or pechay)
• 1/2 large eggplant, sliced into rounds
• 1 small bunch of banana hearts (optional)

For Serving:

• 2 tablespoons bagoong alamang (fermented shrimp paste), for dipping
• Steamed rice

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INSTRUCTIONS

1. Cook the Meat:

• Prepare the meat: In a large pot, combine oxtail, pork hock (if using), onion, garlic, bay leaves, peppercorns, and enough water to cover the meat. Bring to a boil and then lower the heat to simmer.
• Simmer: Cook the meat for about 2-3 hours or until tender. Skim off any impurities that float to the surface.
• Once the meat is tender, remove it from the broth and set aside. Strain the broth and set aside for later use.

2. Prepare the Peanut Sauce:

• Annatto oil: In a separate pan, heat a bit of oil over medium heat. Add the annatto seeds and cook them until the oil becomes a rich orange color. Strain the seeds out and discard them, keeping only the colored oil.
• Make the peanut sauce: In a separate saucepan, heat a tablespoon of oil over medium heat. Add the peanut butter and cook for 2-3 minutes, stirring constantly to avoid burning. Slowly add the reserved broth while stirring to create a smooth sauce.
• Thicken the sauce: Dissolve the rice flour in a little water to make a slurry. Slowly stir the slurry into the peanut sauce and cook, stirring, until it thickens to your desired consistency. If the sauce is too thick, you can add more broth to adjust.
• Season: Add fish sauce, salt, and pepper to taste. Stir well and set aside.

3. Prepare the Vegetables:

• Blanch the string beans, bok choy, eggplant, and banana heart (if using) in boiling water for 2-3 minutes or until tender but still vibrant in color. Drain and set aside.

4. Assemble the Kare-Kare:

• Combine the meat and sauce: Add the cooked oxtail, pork hock (if using), and any other meats back into the peanut sauce. Let it simmer for 5-10 minutes so the meat soaks up the flavors.
• Add the vegetables: Gently fold the cooked vegetables into the sauce, making sure they are evenly coated. Let everything simmer together for a couple more minutes, then remove from heat.

5. Serve:

• Transfer the Kare-Kare to a large serving platter or bowl. Serve with steamed rice on the side and a small dish of bagoong alamang (fermented shrimp paste) for added flavor.

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Tips:

• Annatto oil is key for the color of the sauce, so don’t skip it. If you can’t find annatto seeds, you can use a bit of achiote powder or even a pinch of turmeric, though the flavor will differ slightly.
• For extra flavor, some people add a small amount of ground roasted peanuts or ground rice to the sauce.
• Vegetables: Traditional vegetables include sitaw (string beans), eggplant, banana flower, and pechay, but you can adjust based on what’s available.
• If you prefer a richer sauce, you can use coconut milk along with the peanut butter for a creamier consistency.

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Enjoy your Kare-Kare!

This dish is best enjoyed with family and friends, and it’s often paired with a side of shrimp paste (bagoong) to balance out the richness of the sauce. Happy cooking!

HALO-HALO

Halo-Halo is a classic Filipino dessert that is beloved for its refreshing, sweet, and colorful combination of crushed ice, a variety of sweetened fruits, jellies, beans, and topped with leche flan, ube ice cream, and sabra (sweetened plantains). It's a dessert perfect for hot weather and special occasions. Here's a complete recipe on how to make Halo-Halo at home:

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INGREDIENTS

Base Ingredients (for each serving):

• 2 cups crushed ice (or shaved ice if available)
• 2 tablespoons sweetened red beans (or kidney beans)
• 2 tablespoons sweetened garbanzo beans (chickpeas)
• 2 tablespoons sweetened jackfruit (langka), chopped
• 2 tablespoons sweetened banana (saba), sliced (you can substitute with plantains if needed)
• 1/4 cup sweetened coconut (macapuno) or coconut strips
• 2 tablespoons nata de coco (coconut gel cubes, optional)
• 2 tablespoons kaong (sugar palm fruit, optional)
• 2 tablespoons jackfruit syrup or sugar syrup (for extra sweetness, optional)

Toppings:

• 1 scoop ube ice cream (purple yam ice cream, a must for authentic halo-halo)
• 1 scoop leche flan (Filipino caramel custard)
• Pinch of toasted rice flakes (optional, for crunch, also known as sinigang na rice)
• Evaporated milk (about 2-3 tablespoons per serving)

Additional Sweeteners (optional):

• Sweetened condensed milk (optional, if you like extra sweetness)

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INSTRUCTIONS

Step 1: Prepare the Ingredients

1. Prepare the sweetened fruits and beans:
   If you're using pre-packaged sweetened ingredients, drain them well and set them aside in separate bowls. If you're making your own, here's how to do it:

   • Sweetened beans: Cook red beans and garbanzo beans with sugar and water until they're tender and sweetened. You can also use mung beans (monggo) or kidney beans.
   • Sweetened banana (saba): Slice saba bananas into small pieces, then cook them in sugar syrup until soft and caramelized.
   • Sweetened jackfruit (langka): Cut the jackfruit into small pieces and cook with sugar until tender and syrupy.
   • Macapuno: You can use store-bought sweetened macapuno (coconut sport) or make your own by boiling young coconut strips with sugar syrup until tender and sweet.

2. Prepare the leche flan:
   You can either use store-bought leche flan or make your own by following a basic recipe (using egg yolks, condensed milk, evaporated milk, and sugar). After cooking, let it cool, then cut it into small squares to add as a topping.

3. Prepare the ice:
   If you have a shaved ice machine, you can use it to shave the ice for a finer texture. Otherwise, crushed ice is fine. Make sure you have enough to fill each glass generously.

Step 2: Assemble the Halo-Halo

1. Layer the ingredients:
   In a tall glass or serving dish, start layering the ingredients:

   • First, add a generous amount of crushed ice at the bottom.
   • Add the sweetened beans, jackfruit, saba banana, and macapuno in layers. You can alternate these ingredients in a visually appealing way, but the order doesn't matter too much.
   • Add the nata de coco, kaong, and any other sweetened fruits or jellies you like. If you have sweetened coconut syrup, drizzle a little on top for extra flavor.

2. Top with leche flan:
   Place a slice of leche flan on top of the ice and sweetened ingredients. This is an essential part of halo-halo, and it adds richness and creaminess to the dessert.

3. Add the ice cream:
   Place a scoop of ube ice cream (or other ice cream flavors like vanilla or mango) on top of the leche flan. Ube ice cream is traditional and provides the signature purple color and flavor.

Step 3: Final Touches

1. Add milk:
   Pour evaporated milk over the halo-halo, about 2-3 tablespoons. If you prefer your halo-halo sweeter, you can also drizzle sweetened condensed milk over the top.
2. Add toasted rice flakes (optional):
   You can top the halo-halo with toasted rice flakes for added crunch and texture, although this is optional.

Step 4: Serve and Enjoy

1. Mix before eating:
   Before enjoying your halo-halo, mix everything together to combine the ice, fruit, beans, and ice cream into a deliciously sweet and creamy treat.
2. Serve immediately:
   Halo-halo is best eaten right after it’s prepared while the ice is still crunchy, and the flavors are fresh.

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Tips for the Perfect Halo-Halo:

• Ice: The quality of the ice makes a big difference in halo-halo. Shaved ice (from a machine) is the best, but if you can’t get it, finely crushed ice works well.
• Sweetness level: You can adjust the level of sweetness in halo-halo by controlling how much syrup, condensed milk, and other sweetened ingredients you add.
• Add more ingredients: Halo-halo is very customizable. You can add sago pearls, gulaman, taro, or even sweetened corn kernels. The more variety, the better!
• Presentation: Halo-halo is about aesthetics too! Layer the colorful ingredients so it looks vibrant in the glass before mixing everything together.

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Variations of Halo-Halo:

1. Halo-Halo with Mango: For a tropical twist, add fresh mango cubes to the mix.
2. Halo-Halo with Leche Flan and Ice Cream: If you love creamy textures, double the leche flan and ice cream layers.
3. Halo-Halo with Taro or Sweet Potato: Some variations use sweetened taro (ube) or sweet potatoes in place of jackfruit for an earthy flavor.
4. Halo-Halo without Ice Cream: For a lighter version, you can skip the ice cream and just rely on the fruit, sweetened beans, and milk.

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Serving Suggestions:

• Halo-Halo is typically served as a snack or dessert in Filipino homes and is especially popular during the summer or festive occasions.
• Serve with Filipino pastries like buko pandan (young coconut dessert), puto (rice cake), or bibingka (rice cake).

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Storage:

• Leftovers: Halo-halo is best enjoyed immediately after preparation as the ice will melt, diluting the sweetness. However, if you have leftovers, you can store the sweetened beans and fruit in airtight containers in the fridge for a couple of days. Just make sure to prepare fresh ice for the next serving.

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Halo-Halo is an iconic Filipino dessert that brings a perfect balance of textures, flavors, and colors. It’s a fun and refreshing treat for everyone to enjoy, especially during hot weather or after a hearty meal. Enjoy!