Hi! So we will continue now the Tuwalya or
Tripe and the beef that we soften a while ago. So this is it already. So after in the pressure
cooker for 1 hour, your beef is already soft and
you will see how tender it is. So it's automatically separating, see. And this is the Tuwalya or Tripe. I cover the beef with clean wrap
directly on the surface so it won't dry. Because when it dries, it isn't nice to eat
and when the moisture evaporates, it's a bit, you'll observe that why is the shrinkage
too big, why is the beef getting too small? So when it's ready, you
may make your Kare-Kare. Very very easy. This would only take 5 to 10 minutes
and you already have your Kare-Kare. First, we turn on the heat. And then the recipe is there
so I have written it there. You can screenshot
it if you want. First, you need 1/4
cup of good butter. Okay. So I have put 1/4 cup
of good butter in here. So I know that just like the
videos that I posted earlier, there would be someone sending
a message and would tell me that "The real Kare-Kare
doesn't have butter" But again, this is my Kare-Kare. I'm going to eat it, my guests are
going to eat it and I love Julia Child. So butter is life. And after testing this recipe,
I made this one last year also. It's really delicious
with the butter. So if you don't like
butter, it's very simple. Then you don't put some. And then put cooking oil. Okay. Butter and cooking oil, 1/4 cup
butter and 1/4 cup cooking oil and then you're also
gonna put that 2 tbsp of -I will just open it "Dear, may you
open it please." I will put that 2 tbsp
of Annatto Powder. Annatto powder will give it the nice
color and also, a very good flavor. Traditional Annatto flavor. So 2 tbsp of Annatto Powder. The others, they put their
Annatto Powder later on. I like putting it at the beginning of cooking
so that the Annatto flavor would really show. And then this is the
vegetables for Kare-Kare. I have onions here that I'll also saute,
I'll put my onions there and my garlic. Okay, so let's open
this one already. I'm just sautéing that one. I will also put the pickles here. "He have a hard time opening this
so it wasn't recorded in the video" Sorry, it's not pickles.
It's shrimp paste I'm going to use the same spoon
so you put 2 tbsp of your- Don't record the video anymore
because as much as possible, for they may think that I'm
promoting brands but I'm actually not. When I cook for myself, I try to use
the brands I really want to use for myself. Products I really want to eat, not because I got
it for free or somebody sponsored me of brands. So you just sauté it,
again, this is the butter. The oil and you put
your Annatto powder, onions, garlic and then
you put shrimp paste, okay? And then into this,
I'm going to put in the stock. This is where we boiled our
Tripe (Tuwalya) and the beef. So you just pour it. You need 6 to 8 cups of stock. We will put all the 8 cups already,
you'll see that I include the residue, those crushed beefs as
they are really flavorful. And then you put 1 to 2
cups of good peanut butter. What is a good peanut butter? So me, what I trust- You show the label. What I trust are local Filipino
brands that we grown up with because we Filipinos are
too alert especially in foods and anytime, we use this one
as filling everyday for breakfast. So we can also check everyday
if the quality is changing or not. And fortunately, Filipino style
butter would still taste the same. It doesn't change at all.
and of course, it's sweet. We love it a bit sweet
for the Kare-Kare. Even if the others, they'll put
sugar if they want it sweeter. You just put 1 1/2 cup or 2 cups if you want,
if you want the peanut flavor to be stronger. And then if you're not satisfied
with the sweetness of your sauce, what you can
put is soy sauce. Of course, I always use this.
The Thai Soy Sauce. Okay. So I'm going to
bring this to a full boil. When it just boiled,
I'll just put this, very basic. This is your tripe, this is your beef
and I'll put your squash first. "What's the squash in
Filipino Term again?" The "Kalabasa" I'll put the squash first as it
took more time to soften it. So this is already
boiling, as you can see. If you want a Traditional
Kare-Kare that is gooey, you can do a slurry so if you
watched my video, the other day. You will know how
to make the slurry. Very basic, just mix your starch into a bit water
and then pour it into your boiling mixture, okay? So it's almost boiling,
I'll just set the flame higher. So there it is. Because me, I want my
Kare-Kare to be a bit reddish. The Kare-Kare is, if you're
confused what is this Kare-Kare. According to history books and
oral history, as said by the old cooks. The term 'Kare-Kare'
was derived from 'curry'. When you say 'curry, it is an Asian term
referring to sauce or basically it's like a curry. So when they say that if Thai,
Malaysia, Indonesia, Singapore have their own versions of curry then
this is our version of curry, local curry which is of course,
your Kare-Kare. And you're not restricted
to using tripe and beef, you may also use feet pork,
you may also use seafood. So maybe while you're letting
that boil so you won't waste time. I'm going to show you here
how to prepare shrimp paste rice. You may complement your
Kare-Kare with the shrimp paste rice. So you just turn
on heat or the fire. And then I'm going to get
a good butter on to the pan. And then you put
your shrimp paste rice. 1 to 2 tbsp to 3 tbsp. Okay. Then I'll just have this. You're just gonna fried rice it. I'm touching it to see if
it's boiling so I can put the other ingredients and then
you just toss in your rice. And of course, others are really
used for Kare-Kare is clean rice. Serve clean rice as well and at
the same time, you serve this too. Since I have a visitor later, what I'm going
to do is I'm gonna have a pork belly fried. To complement it
or Bangus (Milk Fish). Because here in Biñan,
when we're gonna eat. We always have
2 to 3 main viands. There should be a broth,
something crispy and vegetables. Kare-Kare is already 2in1,
it has a broth and vegetables. So normally, it's Kare-Kare
and Fried Fish or Fried Pork. It smells so good. Okay. See. Oil. This is what I'm saying that if you want more gooey,
you need to have slurry or you may also add peanut butter. "Dear, can you put some
water there, on that grip of-" So let's put more
peanut butter. "How do you know if
the peanut butter is real?" That there's no mixed flour since other complain
why does their peanut butter taste like that, right? "I can't taste the flour, it seems there
is a left peanut butter in my mouth" Because that one
has a mixed flour on it. When you cook Kare-Kare and you notice
that your sauce suddenly becomes gooey, Even without putting any starch, it means that the
peanut butter you bought have a flour mixed into it. Okay. So I'm going to go slurry. It's just water and I'll just
put the cassava starch. If you want traditional,
you may also use rice flour. Because others put that
also and it won't turn hard. To make the Kare-Kare
more gooey. Okay, so this is my
shrimp paste rice. As while it's boiling,
it would be more gooey. Okay, you can tun off the fire and
then I'll put my squash into the Kare-Kare. I won't put it all since I have
another batch to cook later. And then you put
some Tripe or Tuwalya. You may put this
one in freezer. I will put the left ones of this in
the freezer as well as the stock. The stock as well since for
instances that I want to cook bones. Tripe and then your beef. So you will see, it's just cook on 2:20
pm, I removed it from pressure cooker but you can see that it's still moist since I cover
it with clean wrap directly on to the surface. Okay. And then you can still put slurry
on that if you want it more gooey. You put more slurry. And then I'll let that boil before
I taste it and do my final season. And of course, as my mom taught
me for every Filipino foods that I cooked, I always put vinegar because the vinegar
will prolong the shelf life of whatever dish especially like this that
has a peanut butter. So you just put a bit vinegar
and of course, don't mix it otherwise you'll
make the vinegar raw. You wait for it to boil
totally before you stir it. And then I put garlic,
toasted garlic here. So there. So when it's already boiling,
that the vinegar is cooked. It won't be raw anymore,
it wouldn't taste raw anymore. Okay. You may also put some,
how do you call this? Grounded peanuts. So this is eggplant and
why I soaked it on water? So it won't discolor even the banana heart,
I soak it with water to avoid discoloration. The water I soaked with
banana heart has a bit vinegar. I put it a bit vinegar
to remove the- what do you call it? Stain of the banana heart. So there. So normally, you
would be covering it. Then after you open that,
it's already ready to serve. You put more toasted garlic. So for you to be not bored,
let's just have it as an act. The vegetables are cooked
and I'll put toasted garlic. "So there, you zoomed the video" My apologies if our production is very simple,
I just pull a person from the kitchen to take my videos. Hopefully in the future,
I'll get someone to edit it. So you've got a better
view and experience. Anyway, thank you for always
watching and 'till our recipe day. Bye :)
