Filipino Recipes: Chef Allan Briones and Chef La Nina’s new spin on classic Kare-Kare

Tender Braised Beef Short-Rib, Tamarind Pickled Aubergine and Peanut Butter Cream with Baby Bok Choy and Anchovy Bagoong Jelly

Photo by: Chef Mico Galliguez

Classic Kare-Kare Recipe
Tender Braised Beef Short-Rib, Tamarind Pickled Aubergine and
Peanut Butter Cream with Baby Bok Choy and Anchovy Bagoong Jelly
Photo By – Chef Mico Galliguez

Ingredients:

*4 Portions

Tender Braised Beef Short-Rib

1.8 kg beef short-rib with bones

2 pcs carrot, chopped

½ pcs celery, chopped

2 pcs onion, chopped

3 pcs bay leaves

2 pcs star anise

2 cloves garlic

5 pcs black peppercorn

10 grams sea salt

50 ml fish sauce

Tamarind Pickled Aubergine

2 pcs large aubergines

50 ml white vinegar

50 grams sugar

100 ml tamarind extract puree

Peanut Butter Sauce

5 ml vegetable oil

50 grams onion, finely chopped

5 grams garlic, finely chopped

100 ml stock from beef short-rib

25 grams roasted peanut, blended finely

25 grams peanut butter

Peanut Butter Cream

150 grams peanut butter

50 ml cream

50 ml milk

1 egg yolk

25 grams sugar

80 ml double cream

Anchovy Bagoong Jelly

5 ml vegetable oil

10 grams onion, finely chopped

2 grams garlic, finely chopped

2 grams green chili, finely chopped

80 grams anchovy

40 grams bagoong

10 grams sugar

50 ml fish stock

5 grams textura agar

Garnish:

8 pcs young bokchoy

1 pc red chili, sliced finely

chives

Kare-Kare Filipino Recipe
Chef Allan Briones and Chef La Nina – Photo by Chef Mico Galliguez

Preparation:

Tender Braised Beef Short-Rib – Preheat the oven at 180C. Sear the beef short-rib on a hot frying pan. Place all the ingredients in a deep roasting pan together. Fill up the pan with water until well covered. Cover with aluminum foil and place in the oven. Braise it in the oven for 2hours. Remove from the oven once meat is tender braised. Remove the bone from the meat and cut it into the portion sizes. Strain the stock and keep it for the sauce. Tamarind Pickled Aubergine – Boil vinegar with sugar and reduce it into half. Add tamarind extract puree and remove from heat. Slice aubergines into portion sizes. Deep fry until lightly browned. Marinate with tamarind puree. Peanut Butter Sauce – Sauté onion and garlic together with oil. Add stock and bring it to boil. Add peanut butter and roasted peanuts together. Simmer for 5minutes. Peanut Butter Cream – Whisk egg yolk and sugar together in a mixing bowl. Bring cream and milk to boil in a pan and pour it into the egg mixture. Place mixture in a double boiler and stir it until thick. Melt peanut butter over low heat, remove from the heat and mix with thickened egg mixture. Fold mixture with double cream and set aside in the fridge. Anchovy Bagoong Jelly – Sauté onion, garlic, chili with oil until golden brown. Add anchovy and sauté for 5min. Add bagoong and sauté for another 2 minutes. Add sugar and fish stock, and bring it to boil. Combine with agar and remove from the heat. Pour it into a mould and set aside until firm. Remove from the mould and cut into portion size.

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