Idol sa Kusina Recipe- PINOY KARE - KARE ESPESYAL

Here's Idol sa Kusina Recipe for Episode 52 /July 8- PINOY KARE- KARE ESPESYAL.

Ingredients:
300g kilo beef (round or sirloin cut) cut into cubes

300g beef tripe

500g oxtail, cut 2 inch long

2 1/2 cups of peanut butter
1 cup toasted and ground peanut

1/4 cup grounded toasted rice

1/2 cup cooked bagoong alamang

2 pieces red onions, diced

2 heads of garlic, minced

4 tablespoons atsuete oil

4 pieces eggplant, sliced 1 inch thick, blanched

1 bundle Pechay cut into 2 pieces, blanched

1 bundle of sitaw cut to 2" long, blanched

1 banana bud, sliced, blanched

1/3 cup oil

8 cups of water

Salt and pepper to taste

Procedures:

1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.


2. Heat oil and atsuete oil in a big pan or wok.


3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt and pepper to taste.


4. Add the blanched eggplant, string beans, pechay and banana bud. You can top blanched vegetables on the kare kare for better presentation or mix it with the sauce.


5. Serve with bagoong and rice.

image and recipe credit:idolsakusina

Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.