One of the traditional Filipino stew is this kare-kare that is complimented with a thick savory peanut sauce. Commonly, the used meats for this dish are beef and pork. However, there are some dish that uses goat and chicken meat. Aside form the peanut, this dish depends on the shrimp paste as a side dish in order to be fully enjoyed. The authentic kare-kare uses palayok to cook this dish and it is also used as the serving pot. Yet, this recipe has evolved and change during different cooking preferences. The recipe we have here uses bagnet and require no palayok. This is made flavorful using other ingredients like annatto seeds, peanut sauce, string beans, pechay, and eggplant. Satisfy your crave by trying this recipe, surely this won’t disappoint you. Enjoy!
- 1 cup water
- 1/2 tsp annato seeds (atsuete)
- 1 1/2 tbsp peanut sauce (ground peanuts)
- 4 pcs sting beans (sitaw), sliced and blanched
- 4 pcs pechay, sliced and blanched
- 2 pcs eggplant, sliced and blanched
How To Cook Bagnet Kare-Kare:
- Heat water until it boils. Add annato seeds and peanut sauce (others use creamy peanut butter) then stir until completely mixed.
- Add String Beans, Pechay, and Eggplant.
- Top kare-kare sauce with freshly cooked crispy Bagnet (see easy recipe here: Ilocos Bagnet Recipe).
- Serve with your favorite Bagoong.
Image Credit: spot.ph