by Anne Rivera
For most Filipinos, kare-kare is considered to be the quintessential Philippine stew, and with good reason. It is basically beef sirloin and sliced oxtail cooked to tender perfection, mixed with a variety of vegetables, and finally simmered in a thick and nutty sauce. In kare-kare, ground peanuts, toasted ground rice, and even peanut butter are commonly used to achieve a thick constancy.
How kare-kare became a Filipino fare
One story has it that this dish was actually a derivation of the word “curry”, brought into the country by Indians many years ago. Eventually, kare-kare evolved to become an original addition to the Filipino cuisine, using traditional ingredients.
This dish is also believed to have its roots in Pampanga, the culinary capital of the Philippines. Typically cooked with beef or pork and oxtail, kare-kare quickly became a comfort food that is best consumed with bagoong alamang, a traditional shrimp paste, and calamansi, or Philippine lemon. Over time, kare-kare became a staple in most Filipino occasions, taking its place among other traditional fares like lechon, pansit, and adobo.
Whipping up kare-kare
Beef sirloin or any other tender cuts of beef are customarily used in kare-kare, along with oxtail or ox tripe. These are boiled in medium heat until tender, and then sliced into approximately 2-inch cuts. Ox feet can also be used as a substitute for oxtail.
Garlic and shallots, along with the toasted rice, are sautéed in atsuete or annatto oil, giving the dish its characteristic yellow-orange color. Atsuete oil can be made by heating atsuete seeds in vegetable oil, until it produces a light orange tinge.
The meat comes next, and then the beef/oxtail stock. Chopped or ground nuts were used as a traditional thickener for kare-kare, until peanut butter was discovered to produce a more aromatic and smoother consistency. This was added to the stock, with the vegetables coming in last.
The typical vegetables added in kare-kare include eggplant, banana heart, Chinese cabbage, and string beans. Modern variations of the dish have introduced the use of pork cuts, seafood, and even chicken. The vegetarian version has worked well with most weight conscious individuals, utilizing only the vegetables normally added to the dish. However, beef and oxtail remains to be the time-honored choice for most Filipinos all over the world.
Why kare-kare is a classic favorite
While there are instant sauce mixes sold in stores nowadays, most Pinoys are more than happy to cook this dish in the more traditional, and definitely more satisfying, way. Kare-kare can be served with or without bagoong alamang. Other versions of the dish include the bagoong in the sautéing process, along with the spices and the ground rice.
The savory glutinous sauce contrasts nicely to the salty and coarse consistency of the shrimp paste, and the vinegary taste of freshly squeezed calamansi. This dish is a complete meal in itself, with meat, vegetables, and ground rice and nuts cooked together into one interesting and appetizing creation. For kare-kare devotees all over, this dish is a long-established favorite.
Whether home cooked in a stove pot or ordered straight from a restaurant, kare-kare will remain to be a Pinoy culinary favorite, one that will be served up in countless celebrations for generations to come.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
How to Make Sushi
by Anne Rivera
If you want to make sushi, you should know that there are more varieties to sushi than the ordinary fusion of raw fish and rice. A Japanese staple that has earned the favor of the rest of the world, sushi is now considered to be one of the most popular Asian dishes. Sushi has evolved into more than a culinary treat but an enduring art form, after it has originated in the Muromachi period when fish and rice were first fermented together.
Some Truths About Sushi
Making sushi can be done in several ways, whether rolled in nori sheets, stuffed inside tofu pouches, or even scattered over vinegared rice. All these make sushi a versatile dish that can be eaten anytime during the day. Contrary to popular notion, sushi does not refer to the raw fish or raw seafood itself. Sushi is actually the vinegared rice that is served together with the raw or cooked seafood, and then dipped in sauces before eating.
It is important to note however, that fish and other seafood used in making sushi can either be raw or cooked. Although the traditional means of serving sushi involves placing a slice of raw fish on top of a bed of vinegared rice and then tying these with a band of nori, the contemporary ways of serving this Oriental staple have embraced the use of non-traditional ingredients like cucumber, mayonnaise and wasabi sauces and even mango strips.
The Basics of Sushi Making
If you want to make sushi, consider first if you would rather eat raw seafood or not. You can always use other substitutes such as boiled crab meat, squid, shrimp, fish roe, and even sea urchin.
Making nigiri sushi is very simple, and you only need seasoned or vinegared rice as the base, a slice of raw or cooked fish or any other seafood, and wasabi sauce. Sushi rice can be prepared ahead of time, and this can be done by boiling short grained rice and water in equal proportions until the rice is cooked. You can then add a tablespoon of sushi vinegar per cup of rice.
In order to make sushi of the nigiri variety, start by shaping a small mound of sushi rice through your hands. Use about two tablespoons of rice and roll them into a well-shaped oval. Flatten the top of the mound and spread wasabi paste on the surface. If you don’t fancy wasabi however, you can omit this step. Finally, you can place the thin slice of raw fish or shrimp on top, usually about 2x5 cm in size. To secure the sushi, cut a strip of nori and wrap the thin band around the rice and fish.
Maki sushi is a roll of nori, sushi and fillings which are cut into medium sizes. Temaki sushi involves shaping the nori into a cone and stuffing it with rice and fillings. Chirashi sushi is just scattered sushi, with toppings of vegetables and sashimi spread over the sushi rice. You can also make sushi without using the nori but tofu pouches instead. This is called the inari sushi.
Important Sushi Tips
When you use raw fish or seafood, remember to choose the freshest ones available. Sushi masters typically prefer to use deep saltwater fish types like salmon and tuna since they are normally free from parasites. Fresh water fish are more prone to parasites, thus placing you at risk for infection and diseases.
There are several health issues confronting the consumption of sushi on a regular basis and one of these is the alarming levels of mercury present in raw fish and other seafood. However, you can always choose to have the fish cooked or to enjoy other fillings as well. Fish is an excellent source of omega 3 fatty acids and is a better alternative to most red meats. When you make sushi, always remember that you can enjoy this exotic treat in more delicious ways than one.
If you want to make sushi, you should know that there are more varieties to sushi than the ordinary fusion of raw fish and rice. A Japanese staple that has earned the favor of the rest of the world, sushi is now considered to be one of the most popular Asian dishes. Sushi has evolved into more than a culinary treat but an enduring art form, after it has originated in the Muromachi period when fish and rice were first fermented together.
Some Truths About Sushi
Making sushi can be done in several ways, whether rolled in nori sheets, stuffed inside tofu pouches, or even scattered over vinegared rice. All these make sushi a versatile dish that can be eaten anytime during the day. Contrary to popular notion, sushi does not refer to the raw fish or raw seafood itself. Sushi is actually the vinegared rice that is served together with the raw or cooked seafood, and then dipped in sauces before eating.
It is important to note however, that fish and other seafood used in making sushi can either be raw or cooked. Although the traditional means of serving sushi involves placing a slice of raw fish on top of a bed of vinegared rice and then tying these with a band of nori, the contemporary ways of serving this Oriental staple have embraced the use of non-traditional ingredients like cucumber, mayonnaise and wasabi sauces and even mango strips.
The Basics of Sushi Making
If you want to make sushi, consider first if you would rather eat raw seafood or not. You can always use other substitutes such as boiled crab meat, squid, shrimp, fish roe, and even sea urchin.
Making nigiri sushi is very simple, and you only need seasoned or vinegared rice as the base, a slice of raw or cooked fish or any other seafood, and wasabi sauce. Sushi rice can be prepared ahead of time, and this can be done by boiling short grained rice and water in equal proportions until the rice is cooked. You can then add a tablespoon of sushi vinegar per cup of rice.
In order to make sushi of the nigiri variety, start by shaping a small mound of sushi rice through your hands. Use about two tablespoons of rice and roll them into a well-shaped oval. Flatten the top of the mound and spread wasabi paste on the surface. If you don’t fancy wasabi however, you can omit this step. Finally, you can place the thin slice of raw fish or shrimp on top, usually about 2x5 cm in size. To secure the sushi, cut a strip of nori and wrap the thin band around the rice and fish.
Maki sushi is a roll of nori, sushi and fillings which are cut into medium sizes. Temaki sushi involves shaping the nori into a cone and stuffing it with rice and fillings. Chirashi sushi is just scattered sushi, with toppings of vegetables and sashimi spread over the sushi rice. You can also make sushi without using the nori but tofu pouches instead. This is called the inari sushi.
Important Sushi Tips
When you use raw fish or seafood, remember to choose the freshest ones available. Sushi masters typically prefer to use deep saltwater fish types like salmon and tuna since they are normally free from parasites. Fresh water fish are more prone to parasites, thus placing you at risk for infection and diseases.
There are several health issues confronting the consumption of sushi on a regular basis and one of these is the alarming levels of mercury present in raw fish and other seafood. However, you can always choose to have the fish cooked or to enjoy other fillings as well. Fish is an excellent source of omega 3 fatty acids and is a better alternative to most red meats. When you make sushi, always remember that you can enjoy this exotic treat in more delicious ways than one.
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