kare-kare giniling
kare-kare giniling
Ingredients
- 1/3 cup rice flour
- 3 tablespoons neutral oil
- 1 tablespoon atsuete powder
- 1 onion, medium, chopped
- 6 cloves garlic, minced
- 1 kg ground beef
- 4 cups water
- 1-2 beef broth cubes
- 1 cup unsweetened peanut butter
- 2 tablespoons bagoong guisado, plus more for serving
- 2 eggplants, medium, cut into rounds
- 1 string beans, cut into 2-inch lengths
- 1 bundle pechay, halved lengthwise
Instructions
- 1
Prepare the rice flour slurry: Mix 1/3 cup rice flour with some water until a smooth slurry is formed. Set aside.
⏱️ 3 min
- 2
Heat 3 tablespoons neutral oil in a large pot or pan. Add 1 medium chopped onion and 6 cloves minced garlic. Sauté until fragrant.
⏱️ 5 min
- 3
Add 1 kg ground beef to the pan. Spread it out in an even layer and sear until browned at the bottom. Break up the beef and continue cooking until it is fully browned.
⏱️ 7 min
- 4
Sprinkle 1 tablespoon atsuete powder over the ground beef and mix well to incorporate.
⏱️ 2 min
- 5
Pour in 4 cups of water. Add 1-2 beef broth cubes and stir until they dissolve.
⏱️ 3 min
- 6
Add 1 cup unsweetened peanut butter to the mixture. Stir continuously until the peanut butter dissolves completely and the sauce thickens slightly.
⏱️ 5 min
- 7
Stir in 2 tablespoons bagoong guisado.
⏱️ 1 min
- 8
Add the vegetables in stages: First, add the string beans (sitaw), cut into 2-inch lengths. Then, add the 2 medium eggplants cut into rounds. Finally, add the 1 bundle pechay, halved lengthwise.
⏱️ 3 min
- 9
Pour in the previously prepared rice flour slurry to thicken the sauce to your desired consistency. Stir well.
⏱️ 1 min
- 10
Serve hot with additional bagoong guisado on the side for serving.
Kitchen Tools
Nutrition Facts (per serving)
kare-kare giniling
- 1/3 cup rice flour
- 3 tablespoons neutral oil
- 1 tablespoon atsuete powder
- 1 onion, medium, chopped
- 6 cloves garlic, minced
- 1 kg ground beef
- 4 cups water
- 1-2 beef broth cubes
- 1 cup unsweetened peanut butter
- 2 tablespoons bagoong guisado, plus more for serving
- 2 eggplants, medium, cut into rounds
- 1 string beans, cut into 2-inch lengths
- 1 bundle pechay, halved lengthwise
Instructions
- 1
Prepare the rice flour slurry: Mix 1/3 cup rice flour with some water until a smooth slurry is formed. Set aside.
⏱️ 3 min - 2
Heat 3 tablespoons neutral oil in a large pot or pan. Add 1 medium chopped onion and 6 cloves minced garlic. Sauté until fragrant.
⏱️ 5 min - 3
Add 1 kg ground beef to the pan. Spread it out in an even layer and sear until browned at the bottom. Break up the beef and continue cooking until it is fully browned.
⏱️ 7 min - 4
Sprinkle 1 tablespoon atsuete powder over the ground beef and mix well to incorporate.
⏱️ 2 min - 5
Pour in 4 cups of water. Add 1-2 beef broth cubes and stir until they dissolve.
⏱️ 3 min - 6
Add 1 cup unsweetened peanut butter to the mixture. Stir continuously until the peanut butter dissolves completely and the sauce thickens slightly.
⏱️ 5 min - 7
Stir in 2 tablespoons bagoong guisado.
⏱️ 1 min - 8
Add the vegetables in stages: First, add the string beans (sitaw), cut into 2-inch lengths. Then, add the 2 medium eggplants cut into rounds. Finally, add the 1 bundle pechay, halved lengthwise.
⏱️ 3 min - 9
Pour in the previously prepared rice flour slurry to thicken the sauce to your desired consistency. Stir well.
⏱️ 1 min - 10
Serve hot with additional bagoong guisado on the side for serving.