Recipe

DIY Samgyupsal at home + Korean side dish recipes

On: 18th May 2020

K-Drama marathon during ECQ will make you crave for a yummy Samgyupsal meal. During this quarantine, I practiced making Korean side dishes, and I am excited to share my favorites – Kimchi, Korean Spinach Salad, Fishcake Banchan, Tteokbokki and Sesame Sauce. If you wanted to try these recipes and wonderContinue Reading

Creamy Tofu Sisig Recipe

By: Frecelynne

On: 27th April 2020

In: Blog, Recipe

Ingredients: Tofu Diced White Onions Diced Green/Red Bell Pepper 5 tbsp mayonaise 1 tbsp Oyster Sauce 2 tbsp water salt & pepper oil for frying butter scallions (optional) Procedure: Deep dry the tofu Don’t overcook because it will get toasted from inside out It should be brownish on the edgesContinue Reading

Aroz Valenciana Recipe

By: Frecelynne

On: 27th April 2020

In: Blog, Recipe

Aroz ala Valenciana is flavorful dish influenced by Spain to Filipino culture. The glutionous rice (malagkit) is cooked with coco milk, turmeric and seasonings. Meats like chicken and chorizo werre added. Raisins, bell pepper and green peas are added too. It is topped with sliced boiled egg for garnishing. ThisContinue Reading

French Toast and Dalgona Coffee Recipe

By: Frecelynne

On: 27th April 2020

In: Blog, Recipe

I’m craving for a good old French Toast that’s why I made a batch for us and paired it with the famous Dalgona Coffee. I prefer to use condensed milk over regular milk because the latter one makes it soggy. I hate soggy toast. Condensed milk will make your breadContinue Reading

HOW TO COOK CRISPY KARE KARE

By: Frecelynne

On: 22nd May 2019

In: Blog, Recipe

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient. CHECK OUT MY RECIPE BELOW INGREDIENTS Pork Belly Strips (ThisContinue Reading

helloimfrecelynne

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Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

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1 week ago

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2/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

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1 week ago

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3/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

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2 weeks ago

View on Instagram |
4/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

2 weeks ago

View on Instagram |
5/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

3 weeks ago

View on Instagram |
6/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

3 weeks ago

View on Instagram |
7/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

3 weeks ago

View on Instagram |
8/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

4 weeks ago

View on Instagram |
9/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

1 month ago

View on Instagram |
10/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

1 month ago

View on Instagram |
11/12

helloimfrecelynne

•

Follow

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient.

CHECK OUT MY RECIPE BELOW

INGREDIENTS

Pork Belly Strips (This is available on all supermarket meat section)

Oil for frying

Kare Kare Veggies

Pechay

Sitaw

Talong

Kare Kare Sauce

Peanut Butter (or giniling na mani)

Atsuete

Giniling na Bigas

DIRECTIONS

1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.
2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

- NANAY TIP -

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.
On this recipe, I’ll be using peanut butter.
On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.
On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.
Now let’s start to cook it.
On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.
Add in a dash of atsuete powder
That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.

I would love to hear from you!
Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

Facebook Instagram Youtube

1 month ago

View on Instagram |
12/12

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