Kasoy Kare Kare, Kare Kare in Cashew

Kasoy Kare Kare, Kare Kare in Cashew is another innovative dish from overseas. OPC’s Kasoy Kare Kare dish is different from those kare kare with cashew that you have been seeing in the net.

Our Kasoy Kare Kare definitely taste cashew, I used 100% cashew instead of peanut.

Our Kasoy Kare Kare is guaranteed that the kasoy is not over powered by the flavors of the other ingredients especially the bagoong alamang, we just used enough bagoong alamang to give a balance hint of bagoong flavor and aroma.

Our Kasoy Kare Kare taste comes from the fusion of flavors from the oxtail, vegetables, cashew and toasted rice plus from the bagoong alamang, we made our Kasoy Kare Kare fron scratch, we did not use artificially flavored Kare Kare mix.

Our Kasoy Kare Kare uses toasted rice for the sauce, and if you do not have a food processor or pestle and mortar to grind the rice, I will include in the recipe an alternated method to break the toasted rise.

Our Kasoy Kare Kare is fairly easy to cook, except for the toasted rice that is needed to be cooked separately. All the ingredients are boiled together in stages, no separate cooking of vegetables, meats, sauce ect.

Are you ready? Here is the recipe of my Kasoy Kare Kare, Kare Kare in Cashew, try it.

Ingredients:

1 kilo oxtail

1 325 gram bottle cashew spread

1/2 cup whole roasted cashew nuts

1/2 cup crushed roasted cashew nuts

1/3 cup rice

1-1 1/2 tbsp. annatto powder

1 bunch young corn, trimmed, cut diagonally

2-3 medium size eggplant, trimmed, sliced diagonally

1 small bundle string beans, trimmed, cut into 3” lengths

1 bundle pechay or bok choy, trimmed

1 head garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

1/2 cup fish sauce

1-1 1/2 unsweetened ginisang bagoong alamang

salt and pepper

Cooking procedure:

In a small to medium sauce pan toast the dry rice without oil, stirring continuously, until the rice skin start to burn into brown color. Then add water up to 2/3 full bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours or until the rice are disintegrated into a thick sauce, add more water as required and occasionally stirring during the simmering period. Keep aside.

In a medium to large sauce pan put in the oxtail, add enough water to cover the oxtail, bring to a boil and simmer for a few minutes until all scams are floating. Discard the first boiled water and rinse off the oxtail of scam. Now put fresh water about 1 to 2 inches above the oxtails or up to 2/3 full, add in the garlic and onion bring to a boil. Lower heat and simmer for 2 to 3 hours or until tender, add more water as necessary. Add in the young corn, 1 1/2 tbsp. of bagoong alamang, the rice sauce, the annatto powder dissolve in a 1/2 cup of warm water, fish sauce, crushed roasted cashew nuts, whole roasted cashew nuts, half of the cashew spread. Then season with salt and pepper to taste, and continue to simmer for 25 to 30 minutes or until the liquid is reduced and thickened into a sauce consistency, stirring occasionally to prevent from burning.

Now add in the remaining cashew spread, the string beans and eggplant and continue to cook for 2 to 3 minutes, and then add the pechay. Cook for another 3 to 5 minutes or until the vegetable are just cooked. Serve hot with ginisang bagoong alamang.