Chibugang Pinoy Recipe: Kare

Chibugang Pinoy Recipe

The lutong bahay or pagkaing pinoy Recipe who are missing a taste of familiar Filipino Cuisine, as well as chibugan na the main term of Filipino who wanted to satisfy their hunger is gaining access to them online. Wherever they are in the world, these Filipinos and non-Filipinos can surf the internet and log on to website to search and find recipe that suitable to their needs, budget and learn how to cook these traditional dishes.

Every generation of every Filipino family has done its share to refine and improve on the Filipino way of cooking or Pilipino foods recipes that have been handed down to them from their ancestors. New recipes are also being developed using Philippine ingredients and according to the Filipino taste. In as much as the Filipino people are great lovers of the finest food, it is but natural that Filipino or Pinoy cooking has come up with so many Filipino dishes through the years.

These Lutong bahay or pagkaing pinoy recipes are very simple and easy to cook. It will show you the basics of Filipino cooking and will give you innovative ideas of creating your own varied Filipino cuisine. It will then be up to you to modify and develop these lutong pinoy recipes as you continue to learn on how to cook delicious Filipino foods. Just try them out to get some quality time with your family and love ones. Let’s start our CHIBUGAN NA with variety of dishes in Filipino ways…

Tuesday, April 5, 2011

Kare - Kareng Pata

INGREDIENTS

1 pata (pork hocks), well-cleaned
3 bundles of sitaw (long beans) about 10 pieces each bundle, cut into 2 inches long\
1 banana heart (puso ng saging), sliced finely crosswise
5 tablespoons oil
3 cloves garlic, crushed
2 tbsps. seed of Achuete
4 regular-sized eggplants cut into 1" lengths
3 small radishes, peeled and sliced
1/3 cup toasted rice, powdered
1/2 cup toasted peanuts, ground (or peanut butter)
Salt

PROCEDURE

Clean the Pata leg. Cut into desired pieces.
Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender. Set aside.
Sauté the garlic, onion and tender calf's leg. Pour the mixture in the saucepan adding salt to taste and water in which leg was cooked. Boil.
Add the sliced banana heart is almost tender, add the sitaw the eggplants and radish. Wash the seeds of Achuete and soak in one half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking. Serve with bagoong (alamang) sautéed with pork.

Note: Remove fat from cooked Pata leg by cooling mixture and lifting off layer of fat that forms on surface before adding to sautéed mixture.

COOKING/PREPARATIONS TIME: 1/2 to 2 hours

Chibugang Pinoy Recipe