Healthy Chicken Kare-Kare Recipe (Food Business)

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat or (rarely) chicken) It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Any Filipino fiesta particularly in the Tagalog region, is not complete without kare-kare.

For homemakers, food establishments and carinderia owners would like to introduce “magic meat” which is process from soybeans.

Meat magic cutlets is a healthy meat alternative, an all natural food containing no cholesterol. IT is high in soy protein, complete with all the essential amino acids.

For chicken kare-kare, we can use 1/4 kilogram chicken cutlets and 2 cups of magic meat, hydrated in 4 cups water for 15 minutes. Three-fourth kilogram of chicken meat is replaced by magic meat.

Utilization of magic meat to supplement the chicken meat brings down the cost of the recipe and increases the number of serving portions.

Ingredients:

  • 1/4 kg Chicken breast, chopped into pieces
  • 2 cups Magic meat (hydrated in 4 cups of water for 15 minutes)
  • 3 tbsp Oil
  • 4 cloves Garlic, minced
  • 1 pc White onion
  • 2 pcs Eggplant, washed and sliced diagonally into 1-inch rings
  • 1/4 kg Yard long beans (sitaw), ends removed and cut into 3-inch pieces
  • 1/4 kg Chinese cabbage (pechay), or any similar vegetable, wash with leaves separated
  • 1 1/2 cup Creamy peanut butter
  • Annatto water (1 tsp annatto seeds dissolved in 2 tbsp water, strain, and discard seeds)
  • 1 tsp White pepper
  • 1/2 tsp MSG
  • 1/2 tsp Meaty Ginisa
  • 1/2 Beef Aroma
  • Enough water to cover meat

Procedure

  1. Place chicken meat and water in a pot. Boil meat till tender. Set aside.
  2. In a pre-heated pot with oil, saute garlic and onion. Add the boiled meat and stock, eggplant, sitaw, and pechay.
  3. Stir in the peanut butter and annatto water and mix well.
  4. Cook mixture over medium heat until vegetables are done.
  5. Season with white pepper. Serve with a siding of sauted shrimps paste (bagoong).

Note: The traditional kare-kare uses ground peanuts and toasted rice. The peanut butter is both a convenient and suitable substitute. Salt isn’t used to season this dish as the very salty shrimp paste that accompanies the kare-kare provides the needed flavor.

author: Lourdes S. Rivera, Marid Digest, photo from www.followmefoodie.com

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