#Blogevent#Culinary World TravelAsiaEggplantFrom around the worldBeansPeanutsMeatVegetablesGluten-freeMainsChickenGarlicCabbageNutsPhilippinesRiceSauceOnion

Chicken Kare-Kare – Traditional Filipino Dish modernized and gluten-free

2 Mins read
Kare-Kare aus Hühnerfleisch

Chicken Kare-Kare – Traditional Filipino Dish modernized and gluten-free

Pane-Bistecca
Kare-Kare is a stew from the Philippines. It is traditionally cooked with oxtail, pork shank, pork feet and sometimes offal such as tripe. Vegetables are also added, usually eggplant, beans and cabbage. The sauce is made with peanuts or peanut butter and therefore the dish has a very special taste. It is served with the shrimp paste Bagoong, a salty, fishy paste. This dish belongs on every festive table here in the Philippines! They say the dish originates from Pampanga (the province called the Culinary Capital) These people are known for their wonderful tasting dishes. But others claim that the dish, especially the sauce, came from the galleons that arrived from Acapulco in the 17th/18th century. In fact, in Mexico, on the Pacific coast, there are the provinces of Jalisco and Guerrero that serve such a dish, almost identical.

The word Kare-Kare probably comes from the word Cari, which means golden brown. This is the name the Spanish and Portuguese gave to the locals because of the color of their skin. And again, another group claims it’s a dish of the Moro, the elite who settled in Manila back in the days, before the arrival of the Spanish. And because all good things come in threes, sorry, fours, they also say that the Indians invented this dish because they were homesick. Kaari means curry in Tamil.

This dish participates in Volkermampft’s Culinary World travel, which travels to the Philippines this month.
Prep time
20 min
Cooking time
1 h 20 min
Portions
4
Total time
1 h 40 min

Ingredients

  • 1 Kg Chicken meat, I used chicken legs and cut them into smaller pieces

  • 2 heaped tbsp Rice Flour

  • 1 Onion, finely chopped

  • 4 cloves of Garlic, chopped

  • 1 tbsp Fish Sauce

  • 300 ml Water

  • 2 Eggplants cut into large cubes

  • ½ bunch String beans cut into pieces about 4 cm long (you can also use regular beans, but they cook faster, so add them later.)

  • 1 Chinese Cabbage, leaves separated and cut into strips (optional, I didn’t add it)

  • Salt and Pepper

  • 200 g Peanut Butter

Instructions

1

Step 1

In a coated pan, toast the rice flour (no fat!) while constantly turning and stirring until it turns slightly yellowish. Put aside.
2

Step 2

Heat some oil in a large pot and sauté the onion and garlic. Add the chicken and brown well. Add the fish sauce and cook briefly. Bring to a boil, then turn down the heat and simmer until the meat is cooked through.
3

Step 3

Now add the eggplant and beans. Simmer until the eggplant is almost cooked through. Now mix in the peanut butter. Mix until the peanut butter has dissolved.
4

Step 4

In a bowl, whisk the toasted rice flour with about 120 ml of the sauce until there are no lumps. Now slowly add this liquid to the pot and mix well. Season with salt and pepper and simmer until the sauce is thick. The sauce is thicker than a cream sauce, it should really stick to the ingredients. At this point, add the cabbage and simmer for another 2-3 minutes. Serve with white rice.

Notes

A very typical dish from the Philippines!
mehl aus reis
fleisch
kochen von Kare-Kare aus Hühnerfleisch
gemuese
kochen
sauce
Kare-Kare aus Hühnerfleisch

Poupou von poupous geheimes laboratorium mit Egg Pie
Wilma von Pane-Bistecca mit Kare Kare und Corned Beef Tortang Talong und Philippinisches Calamansi Huhn und Adobong Talong – Auberginen Adobo und Banana Lumpia und Pork Hamonado
Britta von Brittas Kochbuch mit Siopao – Gedämpfte Teigtaschen mit Schweinefleischfüllung
Susanne von magentratzerl mit Caldereta und Hühnchen-Adobo mit Kokosmilch
Petra aka Cascabel von Chili und Ciabatta mit Spanish Bread oder Señorita Bread und Gegrilltes Zitronengras-Hähnchen mit Bananen-Ketchup und Atchara
Regina von bistroglobal mit Chicken Sotanghon Soup
Friederike von Fliederbaum mit Adobo mit Kartoffeln und Kürbis
Simone von zimtkringel mit Philippinischer Bananenketchup
Volker von Volkermampft mit Tortang Talong – philippinisches Auberginen-Omelett und Pan de Sal – süße philippinische Milchbrötchen

Kare-Kare aus Hühnerfleisch
You may also like
From around the worldSide DishChiliEuropeFennelVegetablesGluten-freeGratinItalyCheeseHerbsMealsSpecialsVegetarian

Gerösteter Parmesan Fenchel

1 Mins read
Roasted Parmesan Fennel Pane-Bistecca Roasted Parmesan fennel is so easy to make and is worth making in large quantities. You have very…
AlcoholFrom around the worldChiliEuropeVegetablesGluten-freeMainsItalyCheesePumpkinMealsRiceRisottoSpecialsVegetarianStartersOnion

Risotto alla Zucca

1 Mins read
Risotto alla Zucca Pane-Bistecca This risotto alla zucca is perfect for the fall season! Pumpkin also gives the risotto a wonderfully rich…
EggplantFrom around the worldChiliEuropeMeatVegetablesGluten-freeMainsItalyCheeseGarlicHerbsMealsBeefPorkSpecialsOnion

Überbackene gefüllte Auberginen

1 Mins read
Gratinated stuffed Eggplants Pane-Bistecca Recently, these round, thick eggplants have also become available in Switzerland. I ate them for the first time…

Leave a Reply

Your email address will not be published. Required fields are marked *