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
Ingredients:
1 kg. oxtail, sliced, 2-inch thick
1 kg. pork hocks, sliced, 1-inch thick
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
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.
