Kare Kare sa Bigas, Thickened with Ground Toasted Rice

Kare Kare sa Bigas, Thickened with Ground Toasted Rice, Vegetable Overload

Today I am sharing a video of my version of Kare-Kare sa Bigas.

Instead of using the now convenient Kare-Kare Mix, this Kare-Kare uses the traditional ground toasted rice for the basic Kare-Kare sauce ingredients.

Our Kare-Kare for today is made up of;

Beef Tripe, Tail, Skin, Banana blossom, Young Corns, String Beans, Eggplants and Pechay

Flavored with Bagoong Alamang, Peanut Butter and Atsuete

No MSG, Flavor Enhancers or Sugar

Kare-Kare is one of my best post on our Overseas Pinoy Cooking website, check below some of our Kare-Kare recipes.

Kasoy Kare Kare, Pork Hocks
Kare Kare, Pork Hocks
Kasoy Kare Kare, Kare Kare in Cashew
Kare Kare
Marinara Seafood Mix Kare Kare
Seafood Kare-Kare
Kare-Kareng Pata ng Baboy
Beef Tripe Kare-Kare
Kare Kare, Buntot ng Baka

For our Kare-Kare here’s how I made it.

Ground Toasted Rice:

In a frying pan, toast about 1 1/2 cup of dried rice. Toast and stir constantly until some of the rice turns into light brown, do not burn. Using a blender, coarsely ground the toasted rice. Do not overgrind, it should be more of a coarse consistency, instead of fine and powdery. Alternately use pestle and mortar to coarsely grind the toasted rice.

Tenderizing Method:

Now to tenderize the beef tripe, tail and skin, use a pressure cooker. Fill in about 3-4 cups water

Place all the beef ingredients, 2 thumb size sliced ginger, 2 tbsp. peppercorns, 3-5 bay leaves, 1 head peeled crushed garlic. Pressure cook for 10 to 15 minutes or until the tripe, tail and skin are just tender. Keep aside, reserved the broth. Alternately boil the beef tripe, tail and skin including the aromatics for 1 to 2 hours.

Cooking Procedure:

Heat about 3 to 4 tbsp. cooking oil in a deep sauce pan. Stir in the 1/2 head chopped garlic and 2 medium size chopped onions. Sauté until fragrant.

Now stir in the tenderized beef tripe, tail and skin. Add in about 1/3 cup fish sauce and 2 tbsp. powdered black pepper. Stir cook for about 1 to 2 minutes.

Now add in the reserved beef broth, about 3-4 cups, use water if not enough. Cover, let boil and simmer for 3 to 5 minutes. Now add in the young corns, continue to cook for about 2 to 3 minutes. Add in half of the ground toasted rice. Continually stir until the ground rice is diluted. Add in about 1/2 cup of crunchy peanut butter. Continually stir until the peanut butter is diluted. Add in about 3 tbsp. of cooked bagoong alamang. Continually stir until the bagoong alamang is diluted. Continue to cook for about 2 to 3 minutes, occasionally stirring to avoid burning.

Now add in the 1 quartered banana blossom and 3 medium sized sliced eggplants. Then add in the 1 small bundle of string beans, cut into 3 inches lengths. Then add in about 1/2 cup of atsuete water from 1/2 cup of atsuete seeds. Use sieve to filter out the seeds. Cover and continue to cook for 2 to 3 minutes, occasionally stirring to avoid burning.

Season with salt, not too salty, kare-kare is usually eaten with cooked bagoong alamang condiment. Cover and continue to cook for another 1 to 2 minutes, occasionally stirring to avoid burning.

Now add more ground toasted rice if required or the sauce consistency is still runny. Continually stir until the ground rice is diluted. Cover and continue to cook for 3 to 4 minutes, occasionally stirring to avoid burning.

Now add in 1 large bundle pechay, stem in first, buried at the sauce, to facilitate even cooking. Cover and continue to cook for another 2 to 3 minutes, occasionally stirring to avoid burning. Continue to cook until the vegetables are cooked. When done, remove from heat and serve immediately.