Viewing a single comment thread. View all comments

RogueViator t1_iy3fvxr wrote

Reply to comment by goldngreygoose in [homemade] crispy pata, a filipino feast staple by goldngreygoose

Kare Kare sauce (aka the savory Peanut sauce) is easy to make. I take a few cups of the stock I boiled the meat in and reduce it before adding smooth Peanut Butter and toasted ground rice. You get a fuller-tasting sauce than if you just used a bouillon cube.

3

a4techkeyboard t1_iy4rcvr wrote

True. Personally, I usually use both the kaldo or boiling broth *and* a broth cube, and both peanut butter (Right now I have some Lily's) *and* a kare-kare mix because that has the toasted ground rice and the annato color but the peanut flavor isn't quite enough. I think the annato is pretty important for the color of the kare-kare though, if I didn't have mix I'd probably use annato powder as well for that.

I hope it's not just the sauce in OP's "Crispy kare-kare" (Sidenote: Isn't it funny that it became kind of trendy to make a "Crispy" version of something and it just means it's Lechon Kawali in the respective sauce.) but also the vegetables.

2

RogueViator t1_iy4ywi4 wrote

I can't seem to find any Annatto powder anywhere (except on Amazon) and I much prefer that to the seeds since they work well when I make Longganisa and Tocino.

I prefer Beef Kare-Kare myself since I'm not a big Pork fan. Use the Beef ribs and shank with plenty of vegetables and Bagoong.

1

a4techkeyboard t1_iy51p8h wrote

Yes, I think beef kare-kare is the standard version, especially oxtail and oxtripe, but certainly only using ribs or shank would be very good, too.

I think you can sometimes find annatto powder or achiote paste in the Hispanic or Mexican spice section of supermarkets. Maybe you have a Mexican market near you if not a Filipino one. I mention this since you seem to not be in the Philippines.

2

RogueViator t1_iy523s9 wrote

I have plenty of Asian markets and I can get Annatto seeds easily, but the powder is difficult to come by. If I really want to bring out the redness in my Tocino or Longganisa, I can go through a 500 g container of Annatto powder very quickly.

Dammit, I'm hungry now and it is only 15:25 where I am.

3

a4techkeyboard t1_iy53okz wrote

Have you tried checking the Hispanic or Mexican section of the regular supermarket or their markets? They use achiote powder, too. You may need to make sure you don't get one that's mixed with coriander or other spices.

2

RogueViator t1_iy53zkw wrote

Yes, and they have the seeds, not the powder. I'll just order it from Amazon or look for it in the US during a cross-border shopping trip.

2